These delightful shortbread bites are enhanced with a touch of vanilla and a luscious chocolate coating, making them perfect for any occasion.
Preheat your oven to 170°C (fan-forced) or 190°C (conventional).
Preheating ensures even baking, so don't skip this step.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Use a hand mixer for quicker results.
Add the flour, baking powder, and vanilla essence to the bowl and mix until a dough forms.
Mix gently to avoid overworking the dough.
Scoop spoonfuls of dough onto a lined baking tray, spacing them evenly. Flatten slightly with a fork if desired.
For uniform cookies, use a cookie scoop.
Bake in the preheated oven for 15-20 minutes, checking for a light golden color.
Rotate the tray halfway through baking for even cooking.
Allow the cookies to cool completely on a cooling rack.
Cooling prevents the chocolate from melting when applied.
Melt the chocolate in a small saucepan over low heat or using a microwave in short bursts.
Stir frequently to avoid burning the chocolate.
Dip each cookie halfway into the melted chocolate and place on a lined tray to set.
Use a fork to help lift the cookies out of the chocolate.
Once the chocolate has set, your cookies are ready to enjoy!
Store in a cool place to keep the chocolate firm.
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