This shortbread is slightly softer than the traditional variety.
However, it still has that delicious slightly toasted, buttery taste that melds beautifully with the chocolate.
Makes about 800g
250g slightly salted butter, softened
100g raw cane sugar, plus 1 tbsp for sprinkling
100g Luscious Orange chocolate, roughly chopped.
300g plain ﬂour
50g cocoa powder
Equipment: 22-cm square shallow cake tin