Chocolate shortbread

These delicious chocolate shortbread make beautiful gifts for friends and family in the festive season.

• 300g unsalted butter
• 1 cup (220g) caster sugar
• 2 1/2 cups (375g) plain flour
• 5 tablespoons good-quality cocoa powder
• 1/4 teaspoon bicarbonate of soda
• Icing sugar, to dust

1. Step 1

   Grease and line base and sides of a 18cm x 28cm lamington pan. Beat butter and sugar in a bowl with electric beaters until pale. Sift in flour, cocoa and soda and beat slowly until just combined. Spread in pan and smooth with a spatula. Prick all over with a fork. Chill for 15 minutes.

2. Step 2

   Preheat oven to 180°C. Cook shortbread for 25 minutes or until firm to touch. While it's still hot, use a knife to score it into 12 rectangles. Cool slightly, then remove from pan and cut into 12 pieces. Dust with icing sugar before serving. Shortbread will keep for 3-4 days in an airtight container.

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