Scottish Audley Chocolate Shortbread

255g (9oz) Plain Flour
225g (8oz) Butter
85g (3oz) Icing Sugar
25g (1oz) Cocoa Powder

  • Pre-heat oven to 170°C: 325°F: Gas 3.
  • In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
  • Gradually add the sieved the flour and cocoa powder to the mixture.
  • To produce a soft consistency.
  • Place into a well greased 7 inch baking tray.
  • Bake for 40 minutes.
  • Whilst still warm, mark into fingers, allow to cool fully before removing from the tray.
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