Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
4oz golden caster sugar
8oz butter, softened
12oz Shipton Mill white spelt flour
Handful of good quality plain chocolate, roughly chopped
Preheat the oven to 180 degrees
Place the sugar, butter and flour in a food processor and pulse until it has ALMOST formed a dough
Tip the dough and chopped chocolate into a mixing bowl and lightly knead
Place the dough on a flat baking sheet (ungreased) and roll into a rectangle (using the hands to keep the edges straight)
Cook in the middle of the oven for 20 minutes or until just turning a very light golden brown
As soon as the shortbread comes out of the oven, cut the shortbread into triangles (refer to picture), sprinkle with golden caster sugar and leave to cool completely.
When cool, re-cut and serve (or store in an airtight container)
Added by: Alex Ross
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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