Usually shortbread uses flour and ground rice but in this recipe we use some cornflour which gives the shortbread a wonderful light, non grainy texture. 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 and 115g cornflour. Blend together until well mixed and add 115g Hot Chocolates Sao Thome chocolate buttons. Lay out on a well greased baking tray in an oblong with a depth of about 1cm. Score the top with the shape of the size of slices you want and prick with a fork. Place in the oven at gas mark 2/electric 150C for 40-50 mins until pale gold. Test in the middle with a skewer, if it comes out clean the shortbread is cooked. While still warm dredge with caster sugar and cut into pieces. 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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