About this recipe:This is a very interesting, double-flavoured shortbread recipe. It is very easy to bake, with great results. My recipe is using chocolate and vanilla flavours, but feel completely free to add your own flavours, such as other types of fruit, spices and even mint!
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Method Prep:25min › Cook:10min › Ready in:35min
Preheat the oven to 160 C / Gas 2-3. Line a baking tray with parchment.
Cream together the butter and the sugar until it is light and fluffy.
Add the flour and, using your hands, mix it in so that it looks like breadcrumbs. Tip: don't press too hard when mixing it, just loosely rub it so that it does not get squashed up and become dense.
Divide the mixture in half, putting one half in another mixing bowl.
Add the cocoa powder to one bowl and mix it in until the mixture is brown all the way through (feel free to add more or less cocoa powder if you think it is too strong or too weak). Squeeze it into a dough, so that you can pick it up in one lump.
Add the vanilla and, again, mix it in and squash the mixture into a dough.
Roll out both the doughs into square shapes, roughly 20cm (8 in) square. Place one sheet of dough on top of the other. Roll up from one side to make a cylinder with a swirly pattern inside.
Chill in the fridge for 15 minutes, so that the dough can become firmer.
Remove from fridge, then cut into 16 slices and place on baking tray.
Bake biscuits for 10 minutes. Take them out and leave them to cool for a while on the tray. Enjoy!