Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.

Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Method
Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.

The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.

You can now bake them for 20-25 minutes in the oven.

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