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Chocolate Shortbread

Ingredients

  • 130 g soft margarine or softened butter
  • 65 g caster sugar
  • 3 tsp cocoa powder
  • 130 g self-raising flour
  • 100 g dessicated coconut
  • 125 g chocolate for covering

Instructions

  • Preheat oven to 180 °C/gas mark 4.
  • Grease a swiss roll tin (approximately 16cm x 26cm).
  • Cream margarine or butter, sugar and cocoa together.
  • Add flour and coconut and mix to combine (it makes quite a stiff mixture).
  • Put mixture into tin and press flat.
  • Bake for 25-30 minutes on a middle shelf.
  • Melt chocolate and spread over shortbread.
  • Cut into 12 pieces while still warm.
  • Leave to cool before removing from tin.