shortbread with chocolate

ingredients:
180 g of flour with baking powder
100g salted butter, softened
60g sugar
3 pinches of tonka bean powder
150 g milk chocolate cover
method :

1. Mix butter and sugar then add the sifted flour and grated tonka bean. Form a ball and refrigerate 30 minutes in plastic wrap.
2. Roll out the dough between two sheets of parchment paper to a thickness of 3-4 mm. Prick with a fork and cut the cookies with a cookie cutter. Bake in a preheated oven at 180 ° C for 15-20 min. At the exit of the oven, let cool on wire rack.
3. Melt the milk chocolate in a double boiler without exceeding 50 ° C, down the temperature between 26-28 ° C by incorporating a few shillings chocolate, then raise the temperature to 29 ° C.
4. Spread the melted chocolate with a spatula on a sheet of transparent or rhodoïd decorated. Let set in a cool place (about 5-10 min time as chocolate freezes slightly) and cut with a cookie cutter. Attention Chocolate Round are not yet tough enough to handle. Let the round cut sheet rhodoïd and cure 1 hour in a cool place.
5. On each shortbread drop some melted chocolate then stick a circle of chocolate.
http://www.odelices.com/recette/sables-facon-petit-ecolier-r1033/