|
|
Ingredients: - 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. |