Milkybar Strawberry Shortbread Bars

Recipe

1. Grease and line a 20cm square baking pan with parchment paper. Pre-heat the oven to 180℃.
2. Beat the butter and sugar for about 2 to 3 minutes until pale and light. Scrape down the sides and bottom of the bowl halfway through. Add in the vanilla extract and mix again.
3. Sift in the flour, then mix at low speed until combined and the dough starts to come together.
4. Add the dough to the prepared pan and use your fingers to press the dough flat across the base. Use an offset spatula or the flat base of a measuring cup to smooth it flat.
5. Tip: Dip the cup in water to smooth the dough easily. Using a sharp knife, cut the dough into 24 pieces.
6. Bake for 25-30 minutes until lightly golden. Remove the pan from the oven and set it on a wire rack; immediately, using the sharp knife, run it along the previously made cuts.
7. After ten minutes, use the parchment paper to lift the bars from the pan and set them on the wire rack to cool completely.
8. Melt the MILKYBAR White Chocolate in a small bowl set over a pan of simmering water.
9. Pour melted chocolate into a small piping bag and drizzle chocolate over each of the bars. Alternatively, use a small teaspoon to drizzle the chocolate onto the shortbread.
10. Sprinkle the freeze-dried strawberries over the chocolate. Enjoy.