Double choc shortbreads

• butter↗200g g

  cubed

• plain flour↗325g g

  plus extra for rolling

• caster sugar↗100g g
• vanilla extract↗1 tsp
• egg yolks↗2
• dark or milk chocolate100g g

  chips

• bar white chocolate↗200g g

  melted

• red writing icing↗

  tube

Step-by-step instructions

1. 1

   Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6 cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment‑lined trays and chill for 30 mins.

2. 2

   Heat oven to 200 °C/180 °C fan/gas 6. Bake biscuits for 10‑12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer’s name with red icing on the spot, if you like.