Shortbread dipped in chocolate

More shortbread and I think this one might be my favourite so far. The rich shortbread goes so well with chocolate!

Ingredients

190g all purpose flour
125g vegan butter (room temperature, cubed)
60g caster sugar
chocolate (you don’t need much, just about 20g should be enough)
ground nuts (up to you which kind, I used macadamia)

Method

1. Sift flour into a bowl, add sugar and whisk together and then add butter.
   Use your hands to combine all - when it resembles breadcrumbs/wet sand, start to squeeze it until it comes together.

2. Line 20x20cm tin with baking paper and press the dough down with your fingers and later with a cup to make it even. Slice the dough into fingers or squares and prick with a fork few times all over. Cover the tin with a cling foil and put into fridge for about an hour.

3. Preheat the oven to 160C.

4. Remove cling foil from the tin and bake for 25-30 minutes (or until the edges are golden brown).

5. Immediately after taking out of the oven, re-slice the shortbread and leave to cool.

6. Once the shortbread is cool, melt the chocolate in a bowl over simmering water (the bowl shouldn’t touch water). Dip half of each cookie in the melted chocolate, cover with nuts and leave to set on a cooling rack.

Notes:

You can also roll the dough out and cut shapes or you can roll it into a sausage and slice it before baking.