225 g Butter; (8oz)
125 g Golden caster sugar; (4oz)
25 g Good quality cocoa; (1oz)
275 g Plain flour; (10oz)
1 pn Salt
350 g Dark chocolate; (12oz)
Preheat the oven to 180?C/350?F/gas mark 4. Butter an 8 x 11 inch
deep cake tin.
Beat the butter until soft, add the sugar and mix until light and
fluffy. Sieve in the cocoa, flour and salt, use your hands to quickly
bring the ingredients together to make the dough.
Press the dough into the prepared cake tin to make an even layer.
Prick all over with a fork. Bake for 30 minutes until just firm and
very slightly darker around the edges. Leave to cool.
When cool remove from the tin and cut into thin fingers. Melt the
chocolate in a heatproof bowl over a pan of gently simmering water.
Half drop the shortbread into the chocolate and place on a cooling
rack and leave to set.
Yields
20 servings