Chocolate Shortbread Cookie Shards are a must-try! They are crunchy and melt in the mouth.

Scale

Cream butter and sugar until white and fluffy, this should take around 3-4 minutes. (I recommend using a stand mixer or hand-held mixer with a bowl)
Add 250g of plain flour, 1/2 tsp of vanilla bean paste, and a pinch of salt. Mix ingredients together with a spatula until the dough starts to form (do not use the mixer anymore!).
Mix in the chocolate chips and transfer the dough onto a sheet of baking paper, cover the dough with another sheet, and roll the dough flat to half-inch thick.
Transfer the flattened dough with both sheets of paper onto a wooden board and place in the freezer for 20 minutes.
When ready, remove the dough from the freezer and cut out triangles with a sharp knife, placing triangles on two trays with baking paper (dough will be hard but not frozen at this point).
Once all shortbreads are cut out, place them back in the freezer for 5 minutes and preheat the oven to 165C (329F).
Bake shortbreads for 18 minutes or until edges start to turn golden brown. (If using two trays, swap their places halfway through).
Once baked, remove the tray from the oven and leave on the side for 5-10 minutes, then transfer cookies onto a cooling rack.
Enjoy with a cuppa!

Keywords: Chocolate Shortbread Cookie Shards, cookies, dessert, baking