Preheat your oven to 170°C/340°F (or 150°C/320°F if you're using a fan or convection oven). Line a tray with baking paper.

In a large bowl, mix together the margarine and sugar until smooth. Add the vanilla and mix again.

Add the flour and cornflour and stir until it starts to stick together. Then use your hands to press it all into a ball of dough.

Add the chocolate chips and press them into the dough.

Cover the dough and place it in the fridge to chill for 30 minutes.

After the 30 minutes are up, remove it from the fridge and gently knead it in your hands to get rid of any cracks. If it's too sticky, you can add more flour and if it's too dry, add a splash of plant-based milk.

Roll out the dough on a lightly floured surface until it's around ½ an inch thick. Use a 3-inch round cookie cutter to cut out your shortbread. You should end up with around 12 pieces.

Bake for around 25 minutes. They should be pale in colour but you'll know they're ready when they are firm around the edges and slightly soft to the touch in the centre.

Leave them on the tray to cool completely, then sprinkle some caster sugar on top before enjoying!