Seriously though! What could possibly be better than a rich buttery slab of shortbread studded with three (yep three) different kinds of chocolate? You would seriously have to question anyone who would turn that down!
I love this shortbread dough, it’s the one I use most often. I really like the melt-in the-mouth quality that the cornflour gives it whilst the semolina still provides a bit of crunch. It’s just so deliciously moreish. And that’s before I added chocolate to it!
120g plain flour
pinch of salt
40g each, dark, milk and white chocolate
Beat together the butter, salt and sugar until they are soft and fluffy. Whisk together the flour, cornflour and semolina so that they are well combined and then mix them into the butter to give you a soft dough. Roughly chop the chocolate and then mix this through the dough. Bring everything together, wrap it in some clingfilm and then pop it in the fridge to chill for 15 minutes.
Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat.
Once the dough has chilled, lightly roll it out on a floured work surface so that it is 5mm or so thick. Cut out your biscuits and place them on the prepared tray, spaced a little apart. Bake the biscuits for 30 minutes, until they are just starting to turn golden. Sprinkle them with sugar whilst they are still hot and then leave them to cool on the tray before devouring.