Shortbread is, I think, one of the best treats you can rustle up quickly when you just need that warm, crisp, light mouthful to accompany a big mug of tea or coffee. This takes five minutes to put together and less than a hour to bake two trays. The longest bit is waiting for them to cool just enough to eat! Thanks to my friend Beth for passing on this recipe; it’s so simple but it’s the lightest, crumbliest, best shortbread I’ve ever tasted!
175g (6oz) softened butter
75g (3oz) caster sugar
175g (6oz) plain flour
75g (3oz) cornflour or semolina
1 x 100g bar orange flavoured dark chocolate, bashed up or chopped
Preheat the oven to 190C/ Fan 170C/ Gas Mark 5. Lightly grease 2 baking sheets. Put the butter and sugar into a processor and process until soft. Add the flour and cornflour/ semolina and process until beginning to form coarse breadcrumbs. Scrape down the sides, remove the blade and stir in the chocolate. (If you don’t have a processor, put everything in a large bowl and crumble with your fingers until the mix resembles coarse breadcrumbs). Shape the mix into 20 small balls, rolling them in between your palms to make them smooth. Place on the baking sheet, well spaced, and press down on the tops lightly with a fork. Bake for around 15-20 minutes or until the edges turn slightly golden. Transfer to a wire rack to cool. These also freeze well.