Ruby Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat your oven to 150°C (300°F). Line an 18cm square baking tin with parchment paper.

   Tip: Use parchment paper to ensure the shortbread releases easily.

2. 2

   Cream the butter and confectioner's sugar in a large bowl until light and fluffy.

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

3. 3

   Gradually add the granulated sugar and mix until combined.

   Tip: Don't overmix.

4. 4

   Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: Stir until smooth.

5. 5

   Add the melted ruby chocolate to the butter mixture and mix until combined.

   Tip: Don't overmix.

6. 6

   Gradually add the flour and salt, mixing until just combined.

   Tip: Be careful not to overmix.

7. 7

   Pour in the unsalted milk and mix until a dough forms.

   Tip: If the dough is too dry, add a little more milk.

8. 8

   Press the dough into the prepared baking tin.

   Tip: Use a spatula or your hands to shape the dough evenly.

9. 9

   Bake for 25 minutes or until the shortbread is lightly golden.

   Tip: Keep an eye on it after 20 minutes.

10. 10

    Remove from the oven and let cool completely in the tin.

    Tip: Cut into squares or fingers once cooled.