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
Preheat the oven to 180°C.
Beat the butter and sugar in a large bowl, until very light and ﬂuﬀy. Melt the chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set on one side and leave to cool slightly.
Sift the ﬂour and the cocoa powder together into a clean bowl, then stir into the beaten butter and sugar mixture. Add the slightly cooled chocolate and mix until just combined into a smooth paste. Do not overwork the mixture.
Press the mixture into the cake tin, sprinkle over the tablespoon of raw cane sugar and bake in the hot oven for 30 minutes.
Leave to cool in the tin for 10 minutes, then, while still slightly soft, cut into desired shapes. Transfer to a wire rack to cool completely. The shortbread keeps for 2-3 days in an airtight container, or can be kept frozen for up to a month.