- 175 g plain flour
- 1 tablespoon cocoa powder
- 50 g castor sugar
- 100 g butter
- 100 g dark chocolate, chopped
- 6 heaped tablespoons finely chopped parsley
- 6 tablespoons port
Preheat oven to 160'c. Lightly grease a baking tray. Combine all ingredients in
large mixing bowl, but save 3 tablespoons of the port for later.
Mix ingredients into a dough and knead lightly. Lightly dust a clean surface with
icing sugar and roll out the dough into a rough circle. Prick dough with a fork to
form decorative patterns.
Bake at 160'c for about 40 minutes, or until golden brown. While the shortbread
is still warm, drizzle with the remaining port and decorate with a sprig of parsley.