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Chocolate Dipped Shortbreads

Our family agrees this recipe hits the spot when those shortbread cravings arise! 
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Course Dessert, Snack

Ingredients
  

  • 10 tbsp unsalted butter room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp kosher salt omit if using salted butter

For Tempered Chocolate

  • 8 oz semi-sweet chocolate

Instructions
 

  • Cream butter and vanilla. Add in sugar and salt, mixing thoroughly. Add in flour and mix just until combined.
    Shape dough into a rectangular shape, wrap in plastic wrap and chill for at least one hour. Dough can also be kept in the freezer for up to one month.
  • Preheat oven to 350°F. Use a knife to cut chilled dough into 1/2 inch thick rectangles. Bake for 10mins. Cool then dip in tempered chocolate, if using. Let chocolate set up completely before serving.

Tempering Chocolate

  • Place 8oz of finely chopped semi-sweet chocolate in the top of a double boiler. Heat over med-high heat for 30 seconds. Remove from heat and stir until chocolate stops melting.
  • Return over heat for another 20-30 seconds, re-heat, remove and stir again. Repeat this process until all the chocolate has melted.
  • IMPORTANT: Make sure your chocolate never gets above 90°F! (86°F for milk chocolate). The key is to not rush the process. If the chocolate gets above 90°F it will become untempered. 
  • Any leftover chocolate can be spread out on a piece of waxed paper. Leave to temper then break up to use in other recipes calling for bar chocolate.