Chocolate Chunk Shortbread

Preheat your oven to 180°c/160°c Fan/Mark 4 and line two baking sheets with grease proof paper.

Put the flour, sugar, semolina and butter in a bowl and using your finger tips, rub everything together to form breadcrumbs. Stir in the chocolate chips and the use your hands to squash everything together into a dough. You may need a splash of milk to help it stick.

Shape the dough into an oblong around 1.5cm thick and cut into squares roughly 5cm by 5cm. I like to round the corners with my hands so they have a softer, more homemade look. Place the shortbreads on the trays, leaving 3cm between each one. Chill for 20 minutes in the fridge.

Once chilled, bake the shortbreads for 10-15mins or until golden at the edges. Sprinkle with caster sugar and allow to cool and firm up before eating. Enjoy!