INGREDIENTS

•  125g Butter (Salted)
•  55g  Caster Sugar
•  180g Plain Flour
•  Beryl’s Gourmet Milk Compound Chunk…………as needed.

METHOD

1.  Beat butter and sugar together until fluffy.
2.  Add in flour and get the right consistency.
3.  Flatten the dough into 0.3mm thickness with rolling pin and freeze it for 30 minutes
   or chill it for 1 hour.
4.  Once the dough’s firmed, cut the shape to 1.5cm x 3cm rectangular size.
5.  Bake at 190°C deck oven for 15 – 20 minutes.
6.  Once the biscuit was baked, straight away place a pc of Beryl’s Gourmet Milk
   Compound Chunk on the baked biscuit while the biscuit is still warm and sandwich
   two shortbread biscuit together.
7.  Allow the biscuit cool down before consuming.