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.