Ingredients
225g Softened Butter
55g Icing Sugar
175g Plain Flour
55g Corn Flour
Few drops of Vanilla Essence.
Chocolate for melting
Cream Butter and Icing Sugar together.
Add Flour, Corn Flour and a few drops of Vanilla Essence.
Mix with a spoon until well combine.
Spoon mixture into a piping bag and squeeze on to a tray lined with baking paper. (If you wish, you can just spoon the mixture straight onto the try without piping it).
Bake in a oven preheated to 180c for 15min.
Cool on wire rack
Melt Chocolate and dip the ends of half the shortbread into the chocolate and set on wire rack, with the other half paint the backs with Chocolate and sit upside down on a plate.
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