Shortbread Twirls

Biscuits at any time of the day are welcome!


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


  • 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)