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Shortbread with rich hot chocolate

Hot chocolate

Shortbread with rich hot chocolate

1 hour 30 minutes

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Shortbread with rich hot chocolate

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 30 minutes

Ingredients

500 g unsalted butter, chilled, plus extra for greasing
225 g icing sugar
200 g corn flour
½ t salt
½ vanilla pod, halved and seeds scraped out
425 g flour
60 g caster sugar, for dusting

For the hot chocolate

2 x 100 g slabs dark chocolate
4 cups milk
flour, for dusting

Method

Preheat the oven to 140°C.

Cut the butter into small blocks and set aside to soften.

Sift the icing sugar, corn flour, salt, vanilla seeds and flour over the butter and rub together until incorporated.

On a floured work surface, roll out the shortbread mixture to form a thick disc.

Place into a greased 30cm round baking tin and prick all over the surface using a fork.

Dust with caster sugar and bake for 1 hour 30 minutes, or until cooked through and golden. Serve with hot chocolate.

To make the hot chocolate: In a saucepan over a medium to low heat, gently warm the milk and chocolate, stirring until the latter melts and the mixture is rich and frothy.