225g plain flour
150g milk chocolate or plain chocolate chunks or chips
225g butter, softened plus extra for greasing if needed
115g caster sugar
Preheat the oven to 180°C/350°F/Gas Mark 4. I don't tend to grease my baking sheets, maybe if they were a bit older then I might think about greasing them with butter. Sift together the flour and cornflour and set aside.
Put the butter and sugar into a bowl and beat with a wooden spoon until pale and creamy - I always use my food mixer. Gradually stir in the flour and cornflour and mix to a soft dough - does require a bit of working. Chill in the fridge for 30 minutes.
Lightly dust a work surface with cornflour and gently roll out the dough to a thickness of 1cm. Using a 5.5cm round cutter - as it was valentines weekend I used a heart shape cutter, re-rolling the dough as necessary. Place the rounds onto the baking sheets. Bake in a preheated oven for 15-20 minutes, or until golden brown. Leave to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.