Authentic Monmouthshire Ladybird Biscuits

Make a classic shortbread dough. Reserve 1/4 of it and knead in cocoa powder until dark.

Roll out the plain dough. Create tiny 'spots' by rolling balls of cocoa dough and pressing them randomly onto the plain dough.

Roll once more to flatten the spots into the dough. Cut into rounds using a biscuit cutter.

Bake at 170°C (340°F) for 12-15 minutes until just firm but still pale.

Whimsical, spotted 'ladybird' biscuits from the orchards of Monmouthshire.