Scottish Audley Chocolate Shortbread

255g (9oz) Plain Flour
225g (8oz) Butter
85g (3oz) Icing Sugar
25g (1oz) Cocoa Powder

1. Pre-heat oven to 170°C: 325°F: Gas 3.
2. In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
3. Gradually add the sieved the flour and cocoa powder to the mixture.
4. To produce a soft consistency.
5. Place into a well greased 7 inch baking tray.
6. Bake for 40 minutes.
7. Whilst still warm, mark into fingers, allow to cool fully before removing from the tray.