Serves 8

• 230g plain flour
• 110g corn flour
• 110g golden caster sugar
• 230g butter
• 100g milk chocolate, roughly chopped
• 100g milk chocolate chips

1. Preheat the oven to 160C. Grease a loose based fluted tart tin.
2. Sift the flour and corn flour into a large mixing bowl. Stir in the sugar.
3. Add the butter and mix until it just starts to bind together.
4. Mix in the chopped chocolate.
5. Turn into the tin and press it evenly into the base.
6. Sprinkle the chocolate chips over and press them lightly into the surface.
7. Bake for 35-40 minutes until cooked, but not brown.
8. Mark into 8 portions with a sharp knife and leave for 10 minutes in the tin. Transfer to a wire rack to cool completely.

If you want plain shortbread, just leave out the chocolate and steps 4 and 6.

You can use whichever type of chocolate you want, from plain, milk and white.

You could also try a combination of two for double choc chip shortbread.