How to make
Oven - 360°F (180°C). Flat tray covered with baking paper.
Beat the butter in the bowl of the mixer for about 1 minute. Add the sugar, beat at a slow speed, until it absorbs it for about 2 minutes. Add the flour and vanilla, beat, until a smooth mixture is obtained. The dough is poured on the worktop and formed into a disk, which is placed in the refrigerator for at least 2 hours and preferably for 24 hours.
When it has cooled enough, place it on a floured surface and roll it out, by sprinkling flour lightly on top, as well rolling it out into a circle of about 5 cm.
Place the biscuits on the baking paper and leave them for about 15 minutes in the refrigerator.
This is done, because the dough is very buttery and if it is soft, it can spoil the shape when baked. Bake at 360°F (180°C) for about 8/10 minutes, until the edges of the biscuits aquire an appetizing color. Allow to cool completely in the tray itself, because they are extremely delicate and break when lifted if warm.
Melt half of the chocolate with a small lump of butter in a water bath. When it has reached the melting point, remove it from the water bath and add it in small pieces and the other part of the chocolate. Dip one half of each cold biscuit in the melted chocolate.
Note: When the dough is taken out of the mixer, it is very soft and lightly shaped with your hands into a disc. It is impossible to work with it, so it is stored in the refrigerator, wrapped in fresh foil.
Once it has cooled enough, leave it for a few minutes at room temperature and roll it out with a floured rolling pin onto a floured surface. You need to works very quickly, since the dough quickly softens and sticks to the countertop. If it is impossible to work with it, put it back in the refrigerator to harden.
The chocolate biscuits have a butter aroma, they are crunchy, with a wonderful structure and the chocolate gives them an elegant look.
The Scottish Butter Biscuits are ready.
