White Chocolate Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

   Tip: Optional: For a crisper shortbread, bake for 40 minutes.

2. 2

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

   Tip: Use a stand mixer or a hand mixer for this step.

3. 3

   Add the flour, salt, and baking powder to the bowl. Mix until just combined.

   Tip: Be careful not to overmix the dough.

4. 4

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

   Tip: Stir the melted chocolate until smooth and glossy.

5. 5

   Add the melted white chocolate to the dough and mix until just combined.

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

6. 6

   Beat in the egg and vanilla extract until the mixture is smooth and creamy.

   Tip: This will help bind the ingredients together.

7. 7

   Scoop the dough into small fingers, about 5cm long. Place on the prepared baking tray, leaving about 1cm of space between each finger.

   Tip: Use a cookie scoop or your hands to shape the dough into fingers.

8. 8

   Bake for 20-25 minutes, or until the shortbread is lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes, as the baking time may vary.

9. 9

   Remove from the oven and let cool on the tray for 5 minutes. Then, transfer to a wire rack to cool completely.

   Tip: Allow the shortbread to cool completely before serving.