One, elegant and refined, stars a delicate crisp shortbread crust topped with chocolate ... Make in an 8×8 inch square shiny metal baking pan. Recipe works at any elevation.

Grease a baking sheet with more butter ... Refrigerate the dough for at least 20 minutes or up to several hours. Mixing Shortbread Pulse all the ingredients until the dough is evenly colored ...

Line a 23cm/9in square cake tin with baking ... then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the ...