Step 1

Preheat the oven to 170 C/340 F.

Step 2

In a bowl using a spatula or whisk, cream butter for a minute then add the powdered sugar.

Step 3

Add the vanilla or (rose) flavoring. Followed by the flour, cocoa, and cornstarch. Combine well and shape into a ball. Tip - all flour absorbs moisture differently so if necessary add one to two tsp of water if the dough is dry.

Step 4

Make 32 cookies - Divide dough into four and each into another four. Continue to divide until you have 32 pieces. Tip - I like small shortbread cookies but you can also make these fewer and bigger in size

Step 5

Roll each piece of dough into a ball and flatten it on the palm of your hand. Gently dap the flat cookie into granulated sugar.

Step 6

Place on a baking tray. Bake for about 10 to 12 minutes.

Step 7

Cool in the tray for 5 minutes then cool completely on a cooling rack before you store in a cookie jar.