Chocolate Swirl Shortbread
From vivian 16 years ago
- 25 minutes to make
- Serves 14
These crumbly and buttery shortbreads are clumsy and rustic-looking rather than elegant. Can be made with vegan margarine instead of butter. Recipe from Green & Blacks Chocolate. If making for children use milk chocolate
Ingredients
- SHORTBREAD ONE! shopping list
- 150g (5oz) plain flour shopping list
- 1/2 teaspoon salt shopping list
- 50g (2oz) caster sugar shopping list
- 125 (4 1/2 oz) unsalted butter (vegan margarine) shopping list
- SHORTBREAD TWO shopping list
- 125g (4 1/2 oz) plain flour shopping list
- 25g (1oz) cocoa powder shopping list
- 1/2 teaspoon salt shopping list
- 50g (2oz) caster sugar shopping list
- 125g (4 1/2oz ) unsalted butter (vegan margarine) shopping list
- 100g (3 1/2oz ) a good quality dark chocolate (chopped) shopping list
How to make it
- Preheat the oven to 150 C / 300F Gas 2
- Make the first shortbread , sift together the flour salt and sugar.
- Cut butter into small cubes.
- mix in blender until the mixture combines.
- Knead lightly, wrap in cling flim then place the dough in the fridge for 30 minutes.
- follow the same step for the second shortbread but include the cocoa with the flour (put in fridge for 30 minutes)
- Roll out both doughs on a lightly floured surface into equal-sized rectangles about 1cm (1/2 in ) thick.
- Place the plain shortbread on a sheet of greaseproof paper , place the chocolate shortbread on top of the plain one and then put the chopped chocolate onto the middle of the shortbread and scatter the smaller shards over the rest of the surface.
- Carefully roll the shortbread like a swiss roll, as tightly as possible, using the greaseproof paper to support it.
- (Don't worry if it breaks or the chocolate pokes through.)
- Once rolled, pinch both ends together to prevent the chocolate falling out.
- Then using both hands, squeeze until it is 22cm long.
- Using a very sharp knife slice the roll into 1cm (1/2 inch ) slices.
- Lay well spaced on to a baking tray lined with baking parchment.
- Bake for 25 minutes, or until the plain shortbread has darkened slightly to a light golden colour.
- Do take care as these can burn quite easily if not watched.
- Cool completely on a wire rack.
Place dough into fridge
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Roll out plain shortbread
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Place chocolate shortbread on top of the plain shortbread
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Roll up the dough
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Place sliced dough onto the tray
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Ready to eat
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The Rating
Reviewed by 5 people-
This looks divine!! great post Vivian, nice to see you finally got a chance to use the computer:)
invisiblechef
in loved it
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So interresting Vivian...First time to see a rolled shortbread one and I liked the chocolalte addition.Thanks for sharing dear friend.Saved!!
ahmed1
in Cairo loved it
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I love shortbread and these look wonderful.
sunny
in Portland loved it
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