Ingredients 100g butter, softened
1/3 cup icing sugar
2 egg yolks
1 1/2 teaspoon vanilla extract
1 cup plain flour
100g dark chocolate, finely chopped
Preheat the oven to 180C and line or lightly grease some baking trays.
Place the butter and icing sugar in a mixing bowl.
Use an electric mixer to beat together the butter and icing sugar until creamy and pale.
Gradually pour in the egg yolks and vanilla extract, beating thoroughly until all the ingredients are well combined and the mixture is creamy.
Set the electric mixer to the side and switch to using a flat bladed knife for mixing.
Sift the flour over the egg and butter mixture. Use the flat bladed knife to gradually incorporate the flour into the butter mixture - use a cutting and folding action to do this - until the ingredients are just combined into a dough.
Spoon some of the mixture into a piping bag, then pipe wavy shortbread shapes of about 8cm long onto the baking trays.
Bake for 10-12 minutes, or until the biscuits become light golden brown and cooked all the way through.
Allow the shortbreads to cool for about 5 minutes on their trays before transferring them all to a wire rack to cool completely.
Once the shortbreads have cooled, place the chocolate in a heat safe bowl and melt it (stirring, either in short bursts in the microwave or over a pot of simmering water on the stove).
Once melted, stir through an additional 30g of butter until combined and smooth.
Dip or layer the ends of each biscuit in melted chocolate and butter mixture. Place each biscuit on a lined tray to cool. Set these aside for about an hour to set.