Using our rich and indulgent 40% cocoa, Chocolate Mega Milk Drops, these shortbread cookies melt in the mouth! Perfect for sharing with friends or nibbling the lot to yourself (we won’t tell).

Ingredients:

• 250g unsalted butter (softened)
• 100g caster sugar
• 250g plain flour
• 125 semolina or cornflour
• Pinch of salt
• ½ tsp. vanilla extract
• 75g chopped Lily O’Brien’s Mega Milk Share Bag Chocolate (you can eat the other 35g!)

Method:

1. Preheat the oven to 150°C
2. Line a 20 cm tin with grease proof paper.
3. In a bowl, cream the butter and sugar together until soft, light fluffy and pale.
4. Fold in the flour and semolina/cornflour slowly with a wooden spoon, add salt, vanilla extract and the chopped Mega Milk Chocolate Drops and stir again until the mixture forms a firm dough.
5. Turn onto a lightly floured surface and knead gently until smooth.
6. Press into the lined tin and prick the top all over with a fork
7. Bake for 50 minutes until lightly golden.
8. Cut into squares, no worries if they are not even, whilst still hot and in the tin.
9. Once cool, lift out carefully.