This Julie Le Clerc recipe was in the NZ Woman’s Weekly a couple of weeks ago, and I made it on Saturday night. It’s superb! The sugar coating really makes it unique.

185g butter, softened
1/2 cup caster sugar
1 1/4 cups flour
2 tablespoons cocoa
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup sugar, for sprinkling

Grease a 17×27cm slice tin with butter.
In a bowl, beat the butter and caster sugar until pale and creamy. Sift flour, cocoa, cinnamon and salt over the creamed mixture, then stir to combine.
Spread the mixture evenly over the base of the prepared tin and prick all over with a fork. Score the surface where you will cut the shortbread into fingers or bars. Chill for 20 minutes.
Bake at 180C for 25 minutes or until firm to the touch. Remove from the oven and, while still hot, sprinkle surface with sugar. Leave to cool completely in the pan.
Slice into fingers or bars. Makes 24.