Rosie Daykin’s Chocolate Shortbread

Make Dough

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
   Onto large piece of parchment paper, sift together flour, cocoa and salt. Set aside.
2. In stand mixer fitted with paddle attachment, cream butter and icing sugar on medium speed, until light and fluffy. Scrape down sides of bowl. Add vanilla and mix to combine. Scrape down sides of bowl again.
3. Turn mixer to low and add dry ingredients, and mix until combined. Shape dough into disc and wrap in plastic wrap. Chill in fridge for 30 minutes.

Roll Out and Bake Shortbread

1. Divide disk into 2 and place half on lightly floured work surface. Use rolling pin to roll out dough about ¼” thick. Use cookie cutter (approx. 2¾” in size) of your choice to cut out 12 cookies and place about ½” apart on prepared sheets.
2. Repeat with remaining half of dough. Bake in preheated oven for 15 to 17 minutes, or until firm around edges. Remove from oven and allow cookies to cool briefly on sheets. Transfer to wire racks to cool completely.

Decorate Shortbread

1. In double boiler or heatproof bowl set over saucepan of simmering water, melt together chocolate chips and butter.
2. Dip one half of each cookie into chocolate until it reaches center line of cookie, or drizzle chocolate across in desired pattern. Place on piece of parchment paper until chocolate has set.