Chocolate Shortbread


175 g/oz 1 ½ cups plain (all purpose)flour

1 tbsp cocoa powder

50 g/ 1 ¾ oz 4 tbsp castor (superfine) sugar

150 g/ 5 ½ oz/ 2/3 cup butter, softened

50 g/ 1 ¾ oz dark chocolate finely


1.Lightly grease a baking tray (cookie sheet).

2. Place all of the ingredients in a large mixing bowl and

Beat together until they form a dough.

Knead the dough lightly.

3.Place the dough on the prepared baking tray (cookie sheet) and roll or press out to form a 20 cm/8 inch circle.

5. Bake in a preheated oven,160°C/325°f/Gas mark 3, for 40 minuets until firm and golden.

Leave to cool slightly before

Cutting into wedges. Transfer to a wire rack to cool completely.


For round shortbread cookies, roll out the dough on a lightly floured surface to 8 mm/1/3 inch thick.Cut out 7.5 cm/3 inch rounds with a biscuit (cookie) cutter. Transfer to a baking tray (cookie sheet) and bake as above. If liked, coat half the biscuit in melted chocolate

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