Milk Chocolate Shortbread

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Use a dark baking sheet to help create a crisper edge.

2. 2

   In a large mixing bowl, cream the butter and sugar together until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

4. 4

   Add the flour, salt, and baking powder to the butter mixture and mix until a dough forms.

   Tip: Use a stand mixer with a dough hook attachment for easiest results.

5. 5

   Beat in the eggs and vanilla extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Gradually add the melted chocolate to the dough, mixing until a smooth dough forms.

   Tip: Use a spatula to scrape down the sides of the bowl.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill for at least 30 minutes to allow the dough to firm up.

8. 8

   On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch).

   Tip: Use a rolling pin to achieve an even thickness.

9. 9

   Cut into desired shapes using a cookie cutter or the rim of a glass.

   Tip: Cut into desired shapes for a decorative touch.

10. 10

    Place the shortbread on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden.

    Tip: Keep an eye on the shortbread as it can burn quickly.