Ingredients

• 250g butter, softened
• 1/2 cup icing sugar mixture
• 2 cups flour
• 2 tablespoons cornflour
• 1/2 cup almonds, toasted and finely chopped
• 450g Cadbury Milk Chocolate Melts
• Sprinkles, for decorating

Method

• Step 1 Cream the butter and sugar until light and fluffy. Stir in the sifted flour, cornflour, and the almonds. Turn onto a floured surface and gently knead together.
• Step 2 Roll tablespoonful amounts of mixture into 20cm long sticks and place on greased baking trays.
• Step 3 Bake in a moderate oven 180°C for 15-20 minutes or until cooked and lightly golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
• Step 4 Place the chocolate into a plastic microwave proof bowl. Microwave on 50% power in 20 second increments, stirring the chocolate between each burst of power. You will need 3 or 4 x 20 second bursts, then 1 or 2 x 10 second bursts. Only microwave the chocolate until about 75% of it has melted. The rest will melt as you stir it, due to residual heat. (Using a digital thermometer to gauge the temperature takes the guess work out of the process. For milk chocolate heat only to approx. 29-30°C)
• Step 5 Dip each shortbread in the melted chocolate until half coated then allow the excess to run off. Place on a baking paper lined tray then sprinkle the decorations over the chocolate end. Allow to set at room temperature. Store in an airtight container until required.