The addition of chocolate gives a modern twist to a traditional Scottish shortbread recipe.

Ingredients: (Serves 8)

• 140 g/5 oz plain flour, sifted
• 2 tablespoons cornflour
• 55 g/2 oz caster sugar
• 115 g/4 oz unsalted butter, diced
• 85 g/3 oz plain chocolate chips
• Caster sugar, to sprinkle

Method:

Preheat the oven to 160ºC/325ºF/Gas mark 3. Line the base of an 18-cm/7-inch tin with parchment paper.

Sift the flour and cornflour into a medium bowl, add the sugar and stir to combine. Using your fingers rub the butter into the mixture. Add the chocolate chips and knead well.

Turn the shortbread dough into the prepared tin and pack down with the back of a spoon. Prick well with a fork and mark into 8 wedges. Bake for 35 to 40 minutes until pale golden.

Remove from the oven and cool in the tin. Sprinkle with caster sugar and serve. Store in an airtight container for 4 to 5 days.