White Chocolate Christmas Shortbread

Makes 16 Cookies | Time 1 hr 15 mins 

Ingredients

• 170g unsalted butter, softened

• 130g caster sugar

• 1 egg

• 2 tsp vanilla extract

• 290g plain flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 290g white chocolate

• 2 tsp coconut oil

• Christmas sprinkles, to decorate 

Method

Strep 1: Preheat oven to 175° and line two baking trays with parchment paper.  Add softened butter and sugar to the bowl of an electric mixer and mix on medium speed until light and fluffy. Add the egg and vanilla and beat well until combined. Use a rubber spatula to scrape down the sides of the  bowl if necessary. Add the flour, baking powder and salt on low speed and mix until incorporated. Wrap the dough in cling film and  refrigerate for 30 minutes, or until firm. 

Step 2: Roll out the dough on a lightly floured surface until 1 cm thick. Use a Christmas tree cookie cutter to cut 16 trees  from the dough. Place on the lined baking trays and bake for 9-11 minutes, or until lightly golden. Cool  completely on a rack.  

Step 3: Place the white chocolate and coconut oil in a small saucepan over low heat for 3-5 minutes, or until melted. Dip  the cookies into the melted chocolate, then place on a cooling rack and decorate with sprinkles. Cool completely  before serving.