Ruby Chocolate Shortbread Fingers

Instructions

1. 1

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

   Tip: For easy removal of shortbread fingers.

2. 2

   Whisk together the flour, confectioner's sugar, and salt in a medium bowl.

   Tip: Make sure to sift the dry ingredients.

3. 3

   In a large bowl, cream together the butter and ruby chocolate chips until smooth.

   Tip: Use a stand mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

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

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Use a spatula for best results.

6. 6

   Knead the dough on a lightly floured surface until it comes together.

   Tip: Make sure to handle the dough gently.

7. 7

   Divide the dough into 6 equal pieces. Roll each piece into a long finger.

   Tip: Make sure to leave space between each shortbread finger.

8. 8

   Place the shortbread fingers on the prepared baking sheet, leaving about 2 cm of space between each finger.

   Tip: Make sure to press the edges of the fingers gently.

9. 9

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the shortbread fingers during the last 5 minutes of baking.

10. 10

    Allow the shortbread fingers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Let the shortbread fingers cool completely before serving.

11. 11

    Once the shortbread fingers are cool, drizzle with confectioner's glaze and sprinkle with pink food coloring.

    Tip: For an extra festive touch.