In a large bowl mix flour, cornflour and sugar. Add the butter in cubes and work it in with your hands using your fingertips till the mixture comes together; shape into a ball and let rest for 10 to 15 minutes.
Preheat oven to 150 C / Gas 2. Line a baking tray with greaseproof paper.
Dust your work surface with flour. Roll out the shortbread to about 1cm thick; stamp out shapes using small cookie cutters.
Bake in the preheated oven for 15 minutes until golden brown; reduce heat to 140 C /Gas 1 and bake for a further 35 minutes. Remove shortbread from the oven and let rest on the baking tray till hardened, about 2 to 3 minutes.
Place chocolate and orange blossom water in a microwave-safe bowl; cook in microwave for 30 seconds. Continue to cook if not melted completely, checking every 10 seconds. Set aside to cool for a few minutes.
Dip one side of the cooled shortbread in the melted chocolate and place biscuits on a wire cooling rack. When the chocolate has hardened; store biscuits in an airtight tin for up to one week.