Biscuits at any time of the day are welcome!
Ingredients
White shortbread
120g plain flour
80g unsalted butter
1 egg yolk
1 pinch salt
50g icing sugar
Chocolate shortbread
80g plain flour
40g cocoa powder
80g unsalted butter
1 egg yolk
1 pinch salt
50g icing sugar
Method
- Prepare the white and chocolate shortbread dough’s separately
- In a large bowl, mix together the icing sugar, egg yolk, creamed butter and a pinch of salt
- Add the flour (or flour and cocoa powder for the chocolate shortbread dough) to the butter mixture and rub together using your fingertips until it becomes sandy in texture
- Then mix and press together. Lightly flour your work surface and place the dough on it.
- Knead with the palms of your hands until it is well blended, more vigorously for the last few seconds.
- Wrap in cling film and refrigerate for about 20 minutes.
Making the swirl
- Roll out each piece of dough separately into a 3mm thick sheet
NB: It is important the pastry is rolled out evenly.
- Place the chocolate dough on top of the white short bread dough that has been egg washed, so the dough stick together
- Roll up the dough tightly
- Wrap in cling wrap and refrigerate for 1 hour
- Trim the ends off and then slice discs from the roll
- Place the slices on a non-stick tray and bake in a pre-heated oven at180°C for about 10 minutes (light brown in colour)