Double choc chunk shortbread to celebrate burns night (recipe from Scottish Kitchen by Sue Lawrence).
✔️280g unsalted butter, softened
✔️175g golden caster sugar
✔️175g good quality chocolate (half milk half dark) chopped in to chunks
✔️225g plain flour, sifted
✔️a pinch of salt
Pre-heat the oven to 150° and butter a 23×33 cm Swiss roll tin (or line with baking paper).
Place the softened butter and sugar in a bowl. Using an electric mixer(on the lowest speed) beat together until light and fluffy.
Add the chocolate chunks, flour, semolina and salt, then using a wooden spoon, stir gently to combine. Do not over beat or stir too hard at this stage, as the shortbread will be tough. You should end up with a slightly crumbly mixture.
Turn the mixture into the prepared Swiss roll tin. Dip the palm of your hand in flour and lightly pat the mixture down, pressing into the tin. Prick lightly all over with a fork.
Bake in the preheated oven for about 40 minutes or until pale and golden brown.
Remove from the oven and, while the shortbread is still hot, cut it into squares or fingers, then leave it in the tin to cool. Transfer to a wire rack to cool completely.