This is exactly the same recipe as the Chocolate Chip Shortbread only this time we use cocoa to flavour the shortbread and some nuts instead of chocolate chips. You will need 225g butter/marg, people often say you must use butter in shortbread but I use an olive oil based marg which I think does just as well. Beat the marg with 115g icing sugar until creamy and pale. Add 225g sifted plain flour, 60g Hot Chocolates Extra Brute Cocoa and 60g cornflour. Blend together until well mixed and add 115g your choice of unsalted nuts, I like macademia nuts. Lay out by taking a handful of mixture at a time and place on a well greased baking tray in cookie shapes with a depth of about 1cm each. Place in the oven at gas mark 2/electric 150C for 30 – 40 mins. Test in the middle with a skewer, if it comes out clean the shortbread is cooked. Place on a wire rack after 10 mins. Try and resist tasting until cold, although I have to admit I’ve never managed to!

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