Double Chocolate Shortbreads (from Good Food Magazine May 2011)
175g butter, softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips, milk or dark
Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days.
Heat the oven to 180C. Slice the logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.