Step 1

Preheat the oven to 150°C/130°Fan/Gas Mark 2. Grease and line a 2 baking trays with baking parchment.

Step 2

Cream together the butter, sugar and vanilla extract to make a smooth soft paste.

Step 3

125g Salted Butter (Softened)

Step 4

60g Billington's Unrefined Golden Caster Sugar

Step 5

1 tsp Nielsen Massey Vanilla Extract

Step 6

Sift in the flour and add the chocolate chunks.

Step 7

200g Plain White Flour

Step 8

100g Dark Chocolate Chunks (Or Chocolate Chips)

Step 9

Bring together with a wooden spoon and then your hands to make firm dough. Don't overwork it or the shortbread will be tough.

Step 10

Turn the dough out onto a floured surface and roll it out a quarter at a time until it is 5mm thick. Cut into rounds using a 6cm/2 ½ inch round cutter.

Step 11

Place the rounds (you should have 14) on the prepared baking trays. Bake in your preheated oven for 30 minutes.

Step 12

After 30 minutes the shortbread should still be pale. Remove from the oven and cool on the tray for 5 minutes before removing to a wire rack to cool completely.