Cocoa shortbread

This rustic-yet-sophisticated chocolate shortbread works well (possibly best) with ice cream. It's quite crumbly, with a light texture, and the cocoa powder gives at an after-dinner feel. Or just have it with your morning coffee if you can't wait til then.

Makes about 10 pieces (depending on how you cut it up)

150g plain flour
50g caster sugar (plus extra for sprinkling)
120g unsalted butter
25g cocoa powder
pinch of salt

Preheat your oven to 150C.
In a bowl, mix the flour, sugar, cocoa and pinch of salt. Rub in the butter, then combine into a smooth dough.
Place the dough on a non-stick baking sheet and roll out to about 8mm thick. Prick all over with a fork, and bake in the oven for about 30 minutes.
Sprinkle with the extra sugar and cut up whilst still warm and pliable before allowing to cool.