Buttermilk shortbread steps
1 Prepare the ingredients and soften the butter completely
2 Stir in the softened butter and mix until a paste is formed.
3Add the sifted icing powder, vanilla extract and salt and mix until well blended
4Add the sifted all-purpose flour and mix slowly with a rubber spatula until the batter resembles sand
5Put the batter on a clean work surface and push down once, try to knead as little as possible, so that the shortcake will be very crunchy
6And then form a ball of the batter, flatten it out, and wrap it in plastic wrap. Place in the fridge for an hour
7Let the frozen batter warm up a bit, lightly flour a work surface and roll out the batter through the plastic wrap until it's about a centimeter thick
8Press the cookie molds into shapes, collect and roll out the remaining batter to make more shortbread
9Poke holes in the molds with a fork to ensure the shortbread bakes evenly, then place in the oven at 150 degrees Celsius for 20 to 25 minutes. 150 degrees Celsius for 20 to 25 minutes or until lightly browned around the edges
10Wait for the shortbread to cool completely
11Cut the chocolate into small pieces
12Heat half of the chocolate in a pan over medium heat until it is completely melted and then remove it from the heat. Pour the remaining half of the chocolate over the melted chocolate and stir slowly until it is completely melted and glossy
13Dip the shortbread into the cooled shortbread
13Dip the shortbread into the cooled shortbread
Release the shortbread in the oven for 20 minutes. cooled shortbread
14Wait for the chocolate to set, or place the shortbread in the refrigerator for 10 to 15 minutes to accelerate setting. And the shortbread is ready
14Wait for the chocolate to set, or put the shortbread in the refrigerator for 10 to 15 minutes to speed it up.