Chocolante Shorties with Dried Mango Bits - Puratos

Ingredients

• Beat butter and sugar until creamy.
• Add-in the flours and mix until resembled bread crumbs.
• Dock holes all over.
• Bake at 165C just until golden brown on top.
• Let cool.
• Bring Festipak to a simmer and pour over chocolate, stir-ring until both fully combined and melted.
• Pour thinly over prepared shortbread - about half an inch thick layer.
• Sprinkle with some dried mango bits.