Shortbread cake in chocolate glaze

Ingredients:

• 220g unsalted butter, room temperature, plus extra for greasing the pan
• 1.5 cups premium flour
• 0.5 cup whole grain wheat flour
• 1 cup powdered sugar
• 0.5 tsp salt
• 1 tsp vanilla extract
• 80 g semi-sweet chocolate, chopped
• Silver nonpareil, for decoration

Preparation:

1. Preheat oven to 300°F (150°C). Lightly grease the bottom and sides of a 9-inch fluted pie pan. Combine all the flour, powdered sugar, and salt in a food processor and pulse until combined. Add the butter and vanilla extract and pulse until the flour is moistened and the dough begins to come together.
2. Place the dough into the prepared pan and press evenly into the bottom and sides. Prick the dough with a fork about 30 times all over the surface.
3. Bake the shortbread crust until golden brown and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then sprinkle with chopped chocolate. Let the chocolate soften, about 5 minutes, and then use an offset spatula to spread it in a thin layer over the crust, leaving a 1/2-inch border. Sprinkle with nonpareils and let cool completely.
4. Remove the cake from the pan and place it on a cutting board. Slice into thin wedges.