How to protect shortbread against moisture

Applying a chocolate-cocoa butter mixture with a spray gun

Create a mixture of 60% chocolate and 40% cocoa butter, heat it up to 45°C, and pour it into a pre-heated spray gun. Let your shortbread cool down to room temperature (18 to 20°C), coat its surface with the spray gun mixture and place the shortbread in the refrigerator for a few minutes so the spray gun mixture can set, creating a leak-proof, moisture-resistant layer. Then store your shortbread at room temperature in a very dry environment.