Shortbread with hot chocolate

Method

1. For the biscuits: preheat the oven to 180C/gas 4 and grease a baking tray with butter.

2. Using your fingers, rub the flour and butter together in a large bowl until the mixture resembles fine breadcrumbs. Stir in the sugar and use your hands to bring the mixture together to make a stiff dough - add a splash of water if necessary. Alternatively, you can briefly mix the ingredients together in a food processor.

3. Using a rolling pin, roll the dough out on a lightly floured work surface to a thickness of 5mm and cut into 12-18 fingers, rounds or any shape you like using cookie cutters.

4. Carefully lift the biscuits from the work surface with a palette knife and place on a baking tray spaced evenly apart. Bake in the oven for 8-10 minutes, or until pale golden-brown and cooked through. Remove immediately and leave to cool in the baking tray for a minute before lifting the biscuits onto a wire rack to cool completely. Decorate as desired.

5. For the hot chocolate: pour the milk into a saucepan and add the chopped chocolate and cream.

6. Bring to a gentle simmer, stirring continuously, and cook for 3-4 minutes or until the chocolate is melted and completely smooth.

7. Taste the hot chocolate and stir in a little sugar if necessary. Pour into a cup or mug to serve with the biscuits.