1. Prepare the ingredients and the butter should be completely softened
2. Stir the completely softened butter until it becomes a paste
3. Add the sifted icing sugar, vanilla extract and salt and stir until uniform
4. Add the sifted all-purpose flour and slowly mix with a rubber spatula until the batter is like sand
5. Put the batter on a clean workbench and push it once, and knead it as little as possible, so that the shortbread will be very crunchy
6. Then roll the batter into a ball, flatten it, wrap it in plastic wrap and put it in the refrigerator for an hour
7. Let the frozen batter warm up slightly, spread a small amount of flour on the workbench, and roll the batter to a thickness of about one centimeter through the plastic wrap.
8. The biscuit mold is pressed out of shape, and the remaining batter is collected and rolled to press more shortbread cookies
9. Poke a small hole with a fork to ensure that the shortbread can be evenly baked, then put it in the oven at 150 degrees Celsius for 20 to 25 minutes or until the edge of the shortbread is slightly browned
10. Wait for the shortbread to cool completely
11. Cut the chocolate into small pieces
12. Take out half of it and heat it in water until it is completely melted and then remove from the heat. Pour the remaining half of the chocolate into the melted chocolate and stir slowly until it is completely melted and shiny
13. Dip into the cooled shortbread
14. Wait for the chocolate to solidify, or put the shortbread cookies in the refrigerator for 10 to 15 minutes to speed up the setting. The shortbread cookies that are crisp enough to be unreasonable will be finished.
Tips:1. The batter in step 6 can be refrigerated for a longer time or even overnight, as long as it is a little longer to warm up before rolling the batter
2. Try to roll the dough and press the shortbread when the batter is hard, so that the shortbread can maintain its shape. If the batter is too soft, you can put it back in the refrigerator and freeze it before continuing.
3. If you want to eat a crisper shortbread, you can extend the baking time to 30 to 40 minutes. I made another 40 minutes at the same time. The color of the finished product is dark brown. It is because the butter and sugar have been burnt, but the taste is Richer and more crunchy
