100g plain chocolate 

175g unsalted butter, softened

90g caster sugar 

225g plain flour 

25g cornflour 

1 tsp vanilla extract 


Step 1: Preheat the oven to 160c (fan). Beat together the butter and sugar in a large bowl until pale in colour. Sieve in the plain flour and cornflour, then adding in the vanilla extract. Combine to make a smooth soft dough. wrap the dough in cling film and chill for 15 minutes in the fridge. 

Step 2: Roll out the dough on a lightly floured surface to approximately 1cm thick. Use a round pastry cutter to form the biscuits.

Step 3: Place the shortbread rounds onto a non-stick baking sheet, mark slightly with a fork then bake for 6-8 minutes or until lightly golden brown. 

Step 4: Remove from the oven and allow to cool. 

Step 5: Break up the chocolate a place in a bowl over a lightly simmering pan of water, allow the chocolate to melt. take the chocolate off the heat, allowing to cool slightly before dipping in the shortbread biscuits. You can also add sprinkles or other treats to the chocolate covered half at this stage.