Chocolate Dipped Shortbread with Achill Island Smoked Sea Salt

 Ingredients

• 125g Butter
• 55g Caster Sugar
• 180g Plain Flour
• 40g good quality dark chocolate
• Achill Island Smoked Sea Salt

 Method

1. Preheat the oven to 190°C
2. Lightly grease a rectangular baking tray
3. In a food processor blitz the flour, sugar and butter until the mixture comes together.
4. Tip out onto a floured surface and knead slightly and roll out to about 1cm thick
5. Lift the dough onto the baking tray and using your hands or a spatula smooth out the dough out to the edges of the tray. Alternatively, a cookie cutter can be used to shape the dough. Place in the fridge to chill for 10-20 minutes.
6. Place the shortbread into the oven for 15mins or until they are a golden-brown colour. Remove and allow to cool on a wire tray.
7. Melt the chocolate and using a spoon cover half the biscuit in chocolate and sprinkle a few flakes of Achill Island Smoked Sea Salt over the chocolate.

8. The shortbread should last for 3-5 days in a sealed container.