ENGLISH WEEK 8-12TH JUNE

Second option!

Double-dipped shortbread cookies

Ingredients

• 200g salted butter
  
  

  
  

  
  
  

  
  , softened
• 100g icing sugar
• 1 tsp vanilla extract
• 250g plain flour
• 1 tbsp milk
  
  

  
  

  
  
  

  
  , plus extra if needed
• 50g white chocolate
  
  

  
  

  
  
  

  
  , chopped
• 50g milk chocolate
  
  

  
  

  
  
  

  
  , chopped

Method

1. Heat the oven to 180C/160C. 
2. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour.
3.  Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).
4. Scoop the dough into a piping bag pipe swirled rings onto a baking sheet lined with baking parchment or you can roll the dough into balls and put them on the sheet instead. The cookies will spread so ensure there is enough space between each cookie so they don’t stick together as they cook. 
5. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.
6. Put the white and milk chocolate in separate bowls and microwave until melted. 
7. Dip the cookies into each chocolate, milk at one end and white on the other. Will keep in an airtight tin for up to four days.