Chocolate Drizzled Strawberry Jam Shortbread

Instructions:

1. Preheat the oven to 320°F.
2. Sift all-purpose flour and cornstarch together.
3. Sift the icing sugar twice and set it aside.
4. In a stand mixer bowl or hand-held mixer bowl, add softened butter, salt, icing sugar and vanilla extract. With a paddle attachment, beat until light and fluffy with a low speed. Then after a minute increase the speed to medium low. Make sure to scrape the sides of the bowl as well as the bottom at least once or twice during the process.
5. Gradually add the flour mixture into the butter mixture and mix until combined into a dough at medium low-medium speed.
6. Knead the dough with your hand for a second and transfer the dough to your work station. If the dough is too dry, add some milk until the dough is workable. If the dough is too wet, dust some flour on the dough or your palms before shaping it.
7. With a half tablespoon of the measuring spoon, scoop out the dough.
8. Roll the dough into a ball and place it on a baking sheet lined with parchment paper or a baking silicone mat.
9. Repeat the scooping and rolling process.
10. Dust some flour on the back of a drinking glass and gently press down the rounded dough to form a thick disc. Repeat the process with the dough balls.
11. Using a 1/4 or 1/8 measuring teaspoon, gently press down in the centre of the dough to form a small dent as shown. Repeat the process with the rest.
12. Add about a teaspoon of strawberry jam to each indentation of the cookies.
13. Repeat the process.
14. Bake in the preheated oven for 20 minutes or until the bottoms of the cookies are slightly browned at 300 degrees F. All ovens work differently, so please adjust the temperature and time accordingly. Add extra minutes if needed.
15. Remove the cookies from the oven and leave the cookies on the baking sheet for 6–8 minutes.
16. Transfer the cookies to a wire or cooling rack to cool completely before drizzling the melted white chocolate all over them. Do not drizzle melted white chocolate when the cookies are still warm.
17. Melt and temper white chocolate in a double boiler or microwave until the chocolate is fully melted, tempered and ready to use. Alternatively, you can use baking chocolate chips or candy melts.
18. Fill the melted white chocolate in a piping bag or ziplock bag and snip off the end.
19. Randomly drizzle the melted white chocolate over the cookies.
20. Optional: Add some baking decorating sprinkles on the cookies before the chocolate sets.
21. Set the cookies aside and let the chocolate fully set before storing or stacking them up in an airtight container. You can keep the cookies in the fridge if you prefer. If the white chocolate is fully tempered, it won’t melt at room temperature.