Double-dipped shortbread cookies

• salted butter↗200g g

  softened

• powdered sugar↗100g g
• vanilla extract↗1 tsp tsp
• plain flour↗250g g
• milk↗1 tbsp tbsp

  plus extra if needed

• white chocolate↗50g g

  chopped

• milk chocolate↗50g g

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Beat the butter with powdered sugar using an electric mixer until the mixture becomes light and fluffy. Add vanilla extract and flour (the mixture will thicken and look like crumbs as you add the flour). Add milk and continue beating until the dough softens and comes together (add more milk if needed).

2. 2

   Pipe the dough through a pastry bag with a large star tip and pipe spiral rings onto a parchment‑lined baking tray. If the mixture is too stiff to pipe easily, you can form balls from the dough and place them on the tray. The cookies will spread while baking, so don’t worry if a small hollow remains in the center of the spirals, but leave enough space between cookies so they don’t stick together. Bake for 15 minutes or until lightly golden, then transfer to a cooling rack.

3. 3

   Place the white and milk chocolate in separate bowls and melt in the microwave in short 20‑second intervals until melted. Dip the cookies first in one chocolate (milk chocolate from one end, white chocolate from the other) and let excess drip off, then return them to the rack to set. Store in an airtight jar for up to four days.