Mix butter, icing sugar, ground almond and together milk powder.
Add corn starch. Mix well until a soft dough forms.
Spread dough in a pan and compress it.
Bake in a preheated oven 150˚C for 20 minutes.
Set asided to cool.
Melt cooking chocolate by double boiling or microwave. Pour melted cooking chocolate onto the shortbread.
Melt white cooking chocolate with the same method. Fill white cooking chocolate in a piping bag, pipe your favourite motives on the chocolate topping.
Keep Chocolate shortbread in the refrigerator. Cut shortbread into your desired sizes when the chocolate is properly set.
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Dr. Oetker Nona Malaysia Sdn. Bhd.
Phone: +60 (0) 4 501 7504
Fax: +60 (0) 4 501 7507