Ingredients:

  • 1 cup (2 sticks) cold, cubed Unsalted Butter
  • 3/4 cup Caster Sugar (superfine)
  • 1 Large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 10 ounces Semi-Sweet or Dark Chocolate, chopped
  • 2 tablespoons refined Coconut Oil

Instructions:

  1. Cream Butter and Sugar: In a stand mixer, cream the cold, cubed butter and caster sugar on medium speed until just combined and slightly paler (about 2 minutes). Avoid over-creaming.
  2. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until fully incorporated. Scrape down the bowl.
  3. Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl.
  4. Mix Dough: Add the dry ingredients to the wet mixture on low speed. Mix only until the dough just comes together and no streaks of flour remain. Do not overmix.
  5. Chill: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes.
  6. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and Cut: On a lightly floured surface, roll one disk of dough to a consistent 1/4-inch (6 mm) thickness. Use the 2.5-inch cutter to cut out the rounds.
  8. Create Rings: Use the 1-inch cutter (or piping tip) to punch out the centre of each round, creating the distinctive ring shape. Re-roll scraps only once.
  9. Bake: Place the rings 1 inch apart on the prepared sheets. Bake for 10–12 minutes, or until the edges are light golden brown.
  10. Cool: Transfer the biscuits immediately to a wire cooling rack to cool completely. They must be fully cool before applying the chocolate.
  11. Melt Chocolate: Set up a double boiler. Add the chopped chocolate and coconut oil. Gently stir until the chocolate is completely melted, smooth, and glossy. Remove from heat immediately.
  12. Transfer Fudge: Pour about half of the melted fudge mixture into a shallow bowl wide enough to dip the cookies. Transfer the remaining fudge to the prepared piping bag or cone.
  13. Dip the Base: Take one cooled cookie ring and dip the bottom side completely into the shallow bowl of fudge. Place the dipped cookie, fudge-side down, onto the wire rack or parchment paper. Allow the coating to set partially (about 10–15 minutes).
  14. Stripe the Tops: Once the base is set, flip the cookies over. Snip a very small corner off the piping bag containing the remaining fudge.
  15. Apply Stripes and Set: Squeeze the bag gently, creating even, straight lines of fudge across the exposed shortbread ring surface (aim for 5–7 stripes). Allow the cookies to set completely before serving.