- 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
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.