Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
Let the cookies cool completely and drizzle each cookie with melted white chocolate. I like sprinkling the cookies with more freeze-dried strawberries (crumbled), but you can top them with chopped nuts, sprinkles, etc!
Notes
Use a very sharp knife to cut perfect slices of these shortbread cookies.
After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
Measure your flour correctly!When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.