Marble Shortbread

Make this to give my friend MK who will be celebrating Chinese New Year soon. Recipe taken from Cik Mat Gebu's house. If you want to see his version, it is here. Easy to make provided you have the cutter below:

(Makes 12" x 12" tin i.e. 100 pieces)
INGREDIENTS:
300g Plain Flour
125g Castor Sugar
80g Ground Almond (I used whole hazelnut which I grounded finely)
250g Butter
110g Milk Powder

TOPPING:
350g Chocolate - melted
1 tsp Shortening - added to melted chocolate
100g White Chocolate (original recipe 200g is too much)- double-boiled to melt

METHOD:
1. Beat butter & sugar until sugar is dissolved (this method is not in the original recipe).
Add in the rest of ingredients & mix to form crumbs.
Press into a lined/greased tin (I used aluminium foil) ntil packed.
Pricks surface with fork.
Press the cutter & bake 180C for 15-20 minutes.
Leave for 10 minutes before removing the cutter & cool completely.

2. Spread with melted chocolate.
Sprinle white chocolate & make pattern using sate stick.
Replace the cutter & chill for 20 minutes or until chocolate is set.
Keep in air tight container.