Instructions: Preheat the oven to 150C/300F/Gas Mark 2.

In a large bowl, beat butter and sugar with a wooden spoon until white and creamy. Add the sifted flour and conbine thoroughly.

Lightly roll out mixture on a wooden board dusted with a little caster sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches long.

Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow to cool on a wire rack.

Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf into melted chocolate, then place on greasproof paper until chocolate has set.

paper

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