Recipe

Chocolate Swirl Shortbread Recipe

Add Step-by-Step Photos	Vivian / All my dishes 6 months ago 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 Prep:20m Cook:25m Servings:14	Vivian
	scrummycrumblybuttery

Place dough into fri

Roll out plain short

Place chocolate shor

Roll up the dough

Place sliced dough o

Ready to eat

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Ingredients

SHORTBREAD ONE!

150g (5oz) plain flour

1/2 teaspoon salt

50g (2oz) caster sugar

125 (4 1/2 oz) unsalted butter (vegan Margarine)

SHORTBREAD TWO

125g (4 1/2 oz) plain flour

25g (1oz) cocoa powder

1/2 teaspoon salt

50g (2oz) caster sugar

125g (4 1/2oz ) unsalted butter (vegan margarine)

100g (3 1/2oz ) a good quality dark chocolate (chopped)

Directions

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.

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Comments

krumkake 6 months ago said:
Vivian, how beautiful! Another great chocolate recipe - these look so decadent and full of flavor, I can't wait to give them a try next time I need something "special"...thanks for sharing this, and I love the pictures!

invisiblechef 6 months ago said:
This looks divine!! great post Vivian, nice to see you finally got a chance to use the computer:)

ahmed1 6 months ago said:
So interresting Vivian...First time to see a rolled shortbread one and I liked the chocolalte addition.Thanks for sharing dear friend.Saved!!

debra47 6 months ago said:
What gorgeous photos! I can't say I have made shortbread before but would love to make yours. Just saving!

annieamie 5 months, 3 weeks ago said:
These look elegant to me! I love this recipe and am going to make it! Thank you so much for sharing your recipe here!

sunny 5 months, 2 weeks ago said:
I love shortbread and these look wonderful.

lunasea 4 months, 3 weeks ago said:
Beautiful. That picture just makes me incredibly hungry. Saving to try - thanks!

dsmith0616 2 months, 2 weeks ago said:
Please remove from my Group - I Can Because I Can - it does not pertain to canning, thank you so much!

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