By Chef Andrew Han

Read our Q&A with Chef Andrew Han here.

---

INGREDIENTS:

227g room temp butter

150g icing sugar

1t pure Vanilla extract

270g all-purpose flour

35g cornstarch

1/4t salt

Dark chocolate chips *optional

White Rabbit Candy

Maldon Sea Salt

METHOD:

1) Combine butter, sugar, and vanilla extract in a mixing bowl fitted with the paddle attachment and cream until fluffy

2) Combine flour, cornstarch, and salt in a separate bowl and use a fork to mix until homogeneous 

3) Add dry mixture to creamed mixture and mix until about 75% combined.  Scrape down the sides of the bowl and mix until fully homogenous.  If adding chocolate chips do it here and mix until evenly dispersed

4) Shape the dough into a square log, wrap in clingfilm, and refrigerate for at least 1 hour

5) Pre-heat your oven to 325F

6) Using a very sharp knife slice your square log into 1/2” thick slices and space about 1” apart on tray lined with parchment or a silpat

7) Press half of a white rabbit candy into the center and finish with some Maldon sea salt and chill in the fridge for at least 30 minutes

8) Bake for about 10 minutes making sure to rotate the tray about halfway through

9) Allow to fully cool and ENJOY!