Speckled Chocolate Shortbread

Speckled Chocolate Shortbread aka Leopard Biscuits

First attempt at making shortbread and another tick in the box marked "success". The recipe comes from The Great British Bake Off How to Bake cookbook and at this rate I'll have completed the whole thing by Easter (and be about 4st heavier). My oldest boy, Tom, instantly renamed the shortbread Leopard Biscuits – and then scoffed a couple without breathing. Oh, and a quick tip (mainly for numpties like me). When leaving a new block of butter on the radiator to soften for a couple of minutes, don't get distracted and come back three hours later to find it in a puddle on the floor. Oh, and quick tip No.2 (seriously, what a numpty day I had). Grate the chocolate into a bowl and not on a plate, as the slightest blast of air (maybe from an oven, for example) will blow most of it all over the kitchen... Makes 20.

Ingredients:
200g unsalted butter, softened (see top tip, above)
1/2 tsp vanilla extract
100g caster sugar
260g plain flour
40g rice flour or cornflour
good pinch of salt
50g well-chilled, 70% dark chocolate, grated (see top tip No.2, above)

Method:
1. Beat the soft butter in a bowl with a wooden spoon or electric mixer until creamy. Add the vanilla and stir in.
2. Gradually beat in the sugar and continue until the mixture is light and fluffy.
3. Sift the flours and salt into the bowl and work with your hands until thoroughly combined. I had to add just a touch of water to stop it being too crumbly.
4. Form the dough into a log shape about 20cm long and wrap in clingfilm. Chill for 20 to 30 minutes until firm.
5. Preheat the oven to 170C/325F/gas 3 and line 2 baking trays with lightly greased baking paper.
6. Unwrap the log and slice into 20 rounds with a sharp knife. Space out on the baking trays and carefully sprinkle the tops with the grated chocolate.
7. Bake for 20 minutes or until firm but not coloured. Remove from the oven and leave on the trays for a couple of minutes to further firm up. Transfer to a wire rack and leave to cool.