SHORTBREAD

1. Beat the butter, sugar, salt, and vanilla to combine.
2. Once the mixture has lightened, add the plain flour and baker’s flour and mix until it just forms a dough.
3. Press the dough into an even, flat square and wrap in plastic wrap, then chill in the refrigerator for a minimum of 60 minutes.
4. Heat the oven to 150°C, fan forced.
5. On a lightly floured workbench, roll the chilled dough out to approximately 5mm in thickness.
6. Place a rubber structure mat over the surface of the dough, then use a rolling pin to gently imprint the texture into the dough.
7. Gently remove the structure mat from the dough by peeling it backwards.
8. Chill the dough in the refrigerator for 10 minutes to firm.
9. Cut the dough into 50mm squares and transfer them onto a lined baking tray.
10. Bake in the preheated oven for 10-15 minutes, or until golden-brown in colour.
11. Allow to cool completely at room temperature.

WHIPPED FUDGE

1. Place the evaporated milk and sugar into a saucepan and bring to the boil over an induction cooktop on setting 4.
2. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment, add the chocolate and vanilla, then whip on high speed until it reaches piping consistency. The mixture will thicken as it cools. It should still be a little warm when it reaches piping consistency. If the mixture cools completely, it will dry and crack.
3. Transfer the whipped fudge into a piping bag fitted with a 9mm star tip. Pipe the whipped fudge over every second shortbread, then gently sandwich them together.

Note: Store in an airtight container at room temperature for up to 14 days.