This chocolate shortbread has a beautiful, velvety crumb and is perfect for morning or afternoon tea. Cut it into any shape you like, then pile the pieces into a glass jar for a holiday gift or a well-stocked home pantry.

method

Remove the butter from the refrigerator 20 minutes before using. Line a baking tray with baking paper.

Sift the flour, cocoa and bicarbonate of soda into a bowl.

Place the butter and icing sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix until pale.

Add the dry ingredients and stir through with a spoon. Add the chopped chocolate and mix until evenly distributed.

Press the mixture evenly onto the prepared tray to a thickness of 2 cm (¾ inch). Refrigerate for 30 minutes.

Preheat the oven to 150°C (300°F). Bake for 30–35 minutes, or until firm to the touch.

Allow to cool completely in the tray before cutting into your desired shapes.

note

Store in an airtight container at room temperature for up to 1 month.