Begin by creaming together 1 cup of softened unsalted butter and ⅔ cup of powdered sugar in a large mixing bowl. Use an electric mixer to beat for about 3 minutes until pale and fluffy.

Mix in a pinch of fine salt, 1 teaspoon of vanilla extract, and optional zest from half an orange. Gradually add in 2 cups of all-purpose flour and ⅓ cup of Dutch-processed cocoa powder until a smooth dough forms.

If the dough feels too soft, refrigerate it for 30 minutes to firm up.

Choose your preferred method to shape the biscuits: press the dough into a lined baking tin, roll into a log shape and chill for 1 to 2 hours, or roll out to about ¼ inch thick for cut-out shapes.

Preheat your oven to 150°C (300°F). Bake the shaped biscuits on a lined baking tray for about 20 minutes or until lightly golden.

Allow the biscuits to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Melt 150g of dark cooking chocolate with 1 teaspoon of vegetable oil in a double boiler. Dip the cooled biscuits into the chocolate coating, allowing excess to drip off before placing them on parchment paper to set.

Once the chocolate coating has hardened, enjoy your Chocolate Shortbread Biscuits with tea or share with family and friends!