Chocolate Shortbread


250g softened butter
1 cup sifted icing sugar (powdered sugar)
1 teaspoon vanilla essence
2½ cups plain flour
¼ cup sifted cocoa

Beat butter until light; gradually add sugar and vanilla, creaming thoroughly.

Sift together flour and cocoa; gradually stir into creamed mixture until blended. Press dough into a ball.

On lightly floured surface, roll out dough 5mm thick. Cut into fingers, small rounds or other decorative shapes. Arrange on baking trays; pierce well with a fork.

Bake in a slow oven (150°C) until firm, about 20 minutes. Cool completely on wire racks. Store in airtight containers.

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