Chocolate Shortbread — Shirlee

Ingredients

• Unsalted butter290 g
• Superfine (castor) sugar250 ml
• Plain flour625 ml
• Cocoa powder75 ml
• Baking soda1 ml

Method

1. Beat the butter and sugar until pale.
2. Sift in the flour, cocoa and baking soda.
3. Beat slowly until smooth, then knead — bring it together by hand.
4. Place into a buttered dish (20 × 30 cm).
5. Prick with a fork and place in the fridge for 15 minutes.
6. Bake at 200 °C for 17 minutes (or 180 °C for about 25 minutes).
7. Cut while hot; cool, then remove from the dish.