1. In a large bowl, cream the butter and icing sugar together for 2-3 minutes. 

2. Add the vanilla and almond extract (if using it) and stir in.

3. In another bowl, sieve the plain flour, cornflour and salt until mixed. 

4. Add the flour to the butter mixture, then add the finely chopped chocolate and mix until it is just clumping and coming together. Avoid over mixing.

5. Using the warmth of your hands, bring the dough together until it forms a ball. Don’t over handle it. 

6. Wrap the dough in clingfilm and place  it into the fridge for 30 minutes. 

7. Preheat your oven to 160 degrees Celsius.

8. Line 2 baking trays with parchment paper.

9. Remove the dough from the fridge and roll it out to 1cm in height, between two sheets of parchment paper. Using parchment paper, there is no need to use extra flour on a work surface or rolling pin. 

10. Cut out desired shapes and place on the prepared baking sheets. Bring the scraps of dough together gently and re-roll. Shortbread doesn’t like being handled so keep the re-rolling to a minimum. For very sharp, well defined edges, place the tray of biscuits in the freezer for a further 10 minutes. ( If my dough isn’t too soft, I skip putting the trays in the freezer but this step does ensure the biscuits hold their shape better. Be aware, if freezing for 10 minutes, the biscuits may require a slightly longer cooking time.) 

11. Bake for 16-18 minutes until the biscuits are lightly coloured. ( Bake for 18 – 20 minutes if they have been placed in the freezer for 10 minutes)

12. Allow to cool on the tray for 5 minutes before placing on a cooling rack to cool completely.