150g butter, at room temperature
1/2 cup (100g) sugar
3 egg yolks
1 teaspoon vanilla essence
1 ½ cups (180g) flour
1 cup (110g) cornstarch
1 teaspoon baking powder
pinch of salt
dark couverture chocolate, as required
white couverture chocolate, as required
Beat butter and sugar until creamy.
Add egg yolks, one at a time and beat vigorously after each addition.
Fold in vanilla essence.
Sift together flour, cornstarch, baking powder and salt.
Fold into mixture.
Work to a soft dough and shape a ball without too much kneading.
Divide the dough between two rolls and refrigerate, wrapped in plastic food wrap for about 2 hours or until firm.
Remove dough from the fridge and form a cylinder of 1.5cm of diameter approximately. Cut into 10cm long sections.
Shape into horseshoes and place over baking sheets.
Bake in a hot oven for about 8 minutes.
Remove from oven before they get golden.
Remove from baking sheet immediately and cool completely over wire racks.
Dip tips in melted chocolate and allow to set over nonstick baking paper.