SHORTBREAD (2)

CHOCOLATE SHORTBREAD. Ingredients......150gm of butter/ marg, 1/2 cup of soft brown sugar, 1 dsp of vanilla extract, 1 and 1/4 cup of plain flour, 1/4 cup of rice flour, 1/3 cup of cocoa, 1 tsp salt. Preheat your oven to 160 deg C. Line a baking tray with a sheet of baking paper. Cream butter/ marg and sugar until light and fluffy and sugar has dissolved. Beat in vanilla extract. In a small bowl, whisk together the flours, cocoa and salt until combined then add to the butter mixture, beating until the dough forms into a large lump. Roll the dough between 2 sheets of baking paper, shaping into a circle (23cm). Use a lightly floured fork to pattern the edges and mark the top. Use a butter knife to lightly score the top into 16 wedges. Bake for 45 minutes or until edges are set and start to darken. On removing from the oven use a sharp to deepen the score marks. Cool on the tray for 10 minutes before carefully transferring to a wire rack to cool completley. Slice through into wedges and sprinkle lightly with cinnamon sugar and store in an airtight container for up to 2 weeks. Variation.......Sprinkle 1 tsp of rock salt over the dough before baking.