First melt butter over a low heat or microwave for 30 secs or 10sec increments till melted. Allow to cool for 5 minutes.
In a mixing bowl pour sugar in and add cooled butter. With the leaf utensil mix till light, add eggs and mix together.
Sift the dry ingredients and mix in the almond meal.
Pour the dry ingredients and knead until smooth. Place dough into a piping bag. Cut the top to allow to pipe S Shaped onto a lined tray.
Bake in a 220 C for 8 minutes. Allow to cool completely.
Meantime melt your chocolate with a baine marie (water bath), if chocolate is too thick add some grape seed oil to thin it a bit. Dip half the shortbread into the chocolate and put on a lined tray for chocolate to set.