Shortbread Cookies

250g Camperdown Dairy Salted Butter, softened
1 cup castor sugar
2 eggs, lightly beaten
2 tsp vanilla essence
2 cups SR flour
2 cups plain flour
100g dark chocolate melts
hundred’s and thousands, to decorate

Cream butter and castor sugar together until light and creamy. Gradually beat in eggs and vanilla essence.

Sift both flours into the butter mixture and fold in to make a stiff dough.

Knead lightly and roll out to 5mm thickness, cut into stars and place on lined baking trays.

Bake at 180°C for 10-12 minutes or until golden. Allow to cool.

Melt chocolate over a double boiler and dip biscuits. Sprinkle with hundreds and thousands and allow to set.