This shortbread is perfect for anyone who loves to stay classic but also wants that different twist to their bakes.
Ingredients:
◦ 150g plain flour
◦ 30g self raising flour
◦ 125g butter.
◦ 50g sugar
◦ 1tsp vanilla essence
◦ 115f white chocolate
For decoration
- 60g white chocolate
- 75g icing sugar
- 1-2tsp water
- drop of pink food colouring (this can be changed for any colour of your choice)
Method:
◦ In a large bowl add the butter and flour
◦ Rub with the tips of your fingers to create fine breadcrumb
◦ Mix in the sugar
◦ Add in the vanilla essence
◦ Compact into a ball
◦ Roll the fought into 2 cylinders the thickness that you want the biscuits to be.
◦ Wrap in cling film and leave to chill in the freezer for 45 minutes to and hour.
◦ Pre-heat oven to 180•C fan / gas mark 4
◦ Remove dough from the freezer and slice the cylinders into biscuits (trying to be fairly even in thickness)
◦ Coat each biscuit in sugar and place on a lined baking tray
◦ Bake for 15-20 minutes or until golden brown in colour
◦ Remove from the oven and place on a wire rack to cool
◦ One fully cooled melt the white chocolate in a Bain- Marie.
◦ Pour the melted chocolate into a piping bag and gentle pipe a drizzle over each biscuit.
◦ Mix the icing sugar and water in a bowl along with the food dye to create a smooth and fairly runny paste.
◦ Pour this into another piping bag and pipe another drizzle over each biscuit
◦ Leave the chelate and icing to set then enjoy!