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