Spicy mabela shortbread with chocolate sauce

Preheat
the oven to 180°C.

Line a 30x20cm
baking tin with baking paper and grease with non-stick spray.

1 SHORTBREAD

Add the
icing sugar, salt, cake flour, sorghum and cocoa powder to the bowl of a food
processor

and
pulse until well mixed.

2 Add
the butter and pulse until the mixture resembles breadcrumbs.

3 Add
the egg yolk and pulse until the batter turns sticky. If too dry, add 15ml (1T)
water.

4 Turn
out on a lightly floured surface and press together gently to form a dough.

5 Press
the dough into the baking tin and cut into fingers. Bake for 15-20 minutes.

6
Remove from the oven and cool in the tin for 15 minutes.

Turn
the shortbread out on a wire rack and cool completely.

7 CHOCOLATE SAUCE

Add the
ingredients to a microwave-safe bowl or jug.

Microwave
for 30 seconds then stir and microwave for another 30 seconds.

Stir
until the chocolate has melted.

8 To
serve, drizzle the sauce over the shortbread or use it for dipping.