Double choc shortbreads

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N/A

Makes 25

Source

Ingredients

200g butter , cubed

325g plain flour , plus extra for rolling

100g caster sugar

1 tsp vanilla extract

2 egg yolks

100g dark or milk chocolate chips

200g bar white chocolate , melted

red writing icing tube

Method

Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer’s name with red icing on the spot, if you like.