This recipe makes approx. 25 - 30 biscuits, dependent on your biscuit cutter
- 125g butter (softened)
- 55g caster sugar (plus a little extra to top your biscuits)
- 180g plain flour
- A pinch of salt
- 150g chocolate - I used rich milk chocolate
- Pre-heat the oven to 190 degrees C/375 degrees F/gas mark 5. Line a baking tray with some baking parchment.
- Put the butter and sugar in a bowl and cream well.
- Add the flour and salt and mix through, knead lightly and allow to rest in the fridge, wrapped in cling film for a half an hour (if you don't have fridge time, just crack on to step 4).
- Lightly flour your work surface and roll out half of your dough to a thickness you like. Mine are generally about 5 mm thick and remember that their size and shape will not alter during cooking.
- Cut out your biscuits and drizzle a little extra sugar on top. Then place the biscuits on the baking tray.
- Repeat steps 4 and 5 for the rest of your biscuit dough.
- Bake in the oven for 13 - 15 minutes or until just golden.
- Allow the shortbreads to sit and cool on a wire rack.
- Melt your chocolate, dip and dunk your biscuits to your heart's (see my little wordplay there?!) content and return the chocolately biscuits to the wire rack to dry and harden.
- Boil the kettle, put the feet up and enjoy!