60g/2 oz dark chocolate
125g/4 1/4 oz plain flour
1/4 tsp salt
82g/3oz softened butter or margarine
37g/1 1/4oz caster sugar
1. Melt the chocolate until smooth in either the microwave or in a bowl over a pan of boiling water. Dip the end of the strawberries into the chocolate and refrigerate.
2. To make the shortbread preheat the oven to 180oC and line a small baking tray with baking paper. Beat the butter and sugar together until soft and light, add the flour and salt then combine into a dough.
3. Put the dough into the tray and squeeze it down with your knuckles until it is about 5-10mm thick, then bake for 20mins until golden brown. Take out of the oven, sprinkle with caster sugar and leave to cool on a cooling rack or in the tray you've baked it in.
4. Cut the shortbread into four rectangular pieces and serve with the strawberries (and maybe a cheeky Pimms to carry on the Wimbledon theme).