Chocolate Shortbread Biscuits

Ingredients

• 250g icing sugar
• 50g Dutch process cocoa powder
• 450g plain flour
• 1/2 teaspoon salt
• 350g unsalted butter, chilled and cubed
• 1 teaspoon vanilla extract
• 2 eggs
• 175g chopped semisweet chocolate
• Preheat oven to 180 C / Gas mark 4.
• In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
• On a lightly floured surface, roll out dough to .5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
• Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. When biscuits are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on greaseproof paper to set.