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Two-tone shortbread
Two-tone shortbread
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Ingredients:
  • 250g butter, softened
  • 150.00 gm icing sugar
  • 500.00 ml plain flour
  • 65.00 gm cornflour
  • 32.50 gm cocoa powder
Instructions:
  • Preheat your oven to 180C. Prepare 4 baking trays by lining them with baking paper.
  • With an electric mixer, blend together the butter, sugar, and vanilla until light and fluffy. Mix in the flour and cornflour until combined. Transfer the mixture to a floured surface and gently knead until smooth.
  • Split the dough in half. Mix cocoa powder into one of the portions. Knead until fully incorporated.
  • Roll out the chocolate dough between 2 sheets of baking paper into a 22cm x 32cm rectangle. Repeat the process with the plain dough. Layer the plain dough on top of the chocolate dough, then roll up the dough like a Swiss roll, starting from one long side. Wrap it in baking paper and refrigerate for 20 minutes.
  • Slice log into 8mm-thick rounds and arrange on trays. Chill in the refrigerator for 30 minutes.
  • Bake 2 trays simultaneously for 12 to 15 minutes until golden and firm. Let cool on trays before serving.

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