This buttery shortbread is a traditional recipe with the addition of cocoa. the biscuits are coated in white and dark chocolate to make them more decadent.
Preheat oven to 180 degrees C. Line two baking trays with baking paper.
In a food processor, process flour, icing sugar and cocoa until combined. Add butter; process until mixture resembles fine breadcrumbs. Add egg; process until dough clings together.
Knead dough on a floured surface for 30 seconds. Mould into two disc shapes; cover and refrigerate for 1 hour. Roll out each piece of dough, between sheets of baking paper, to a 24cm x 12cm rectangle. Cut 6cm x 3cm rectangles from each pastry piece to make a total of 32 biscuits.
Place biscuits 3cm apart on prepared trays. Bake for 15 minutes or until golden. Allow to cool for 5 minutes before removing to wire racks to cool completely. Dip half of each biscuit in melted white chocolate; place on lined baking trays to set. When white chocolate is set, drizzle dark chocolate over white chocolate in a zig zag pattern. Allow to set.