Chocolate Swirl Shortbread

The secret of making these is to 1) keep the dough cold 2) not over cook them. They look really pretty and taste great. This dough makes about 20.


Ingredients (Shortbread 1)

  • 150 g plain flour
  • 1/2 teaspoon salt
  • 50 g caster sugar
  • 125 g unsalted butter

Ingredients (Shortbread 2)

  • 125 g plain flour
  • 25 g cocoa powder
  • 1/2 teaspoon salt
  • 50 caster sugar
  • 125 g unsalted butter
  • 100 g dark chocolate

How to make it

Preheat the oven to 150 celsius.

To make the first shortbread, sift together the flour, salt and sugar. Rub in the butter (you really need to have taken it out of the freezer or it will take FOREVER!). Knead it, wrap it in cling film and put it in the fridge for a good half hour. Do the same for the second shortbread, including the cocoa (it’s messier!)


When the doughs have been in the fridge for long enough to become managable, lay out a piece of greaseproof paper and roll the plain shortbread out into a rectangle type shape about a centimeter thick (and so about 25-30cm long). The brown shortbread is always stickier, so I squidge it into a cylinder then spread it out over the plain base using my fingers (you can see where I’ve done it below). Chop up the chocolate and sprinkle somewhere in the middle. Use the greaseproof paper to help you roll the dough up like a swiss roll. Try and do it as tightly as possible, it doesn’t matter if the chocolate pokes through.

If the dough has got warm, put it back in the fridge as it makes cutting it up a lot easier. Use a sharp knife and slice the roll into about 1cm slices. Lay onto greaseproof paper on a baking tray. Bake for 25 minutes in the middle of the oven. It’s better to undercook them than overcook them. Lift the greasproof paper off from the baking tray and put onto a wire rack. Don’t try and pick them up before they’re cold or they will fall to pieces.

There were two batches like this:

3 responses to “Chocolate Swirl Shortbread

  1. Catherine July 30, 2008 at 8:24 pm

    Well…the results are in…and a HUGE thumbs up! They are really great, despite not looking too picture perfect. Although the title says ‘shortbread’ I was sort of expecting them to taste more spongey, so it was a nice suprise that they are infact like big biscuits. I definately need to let the dough be a lot cooler next time I make them (they were in the fridge for an age as well!), and perhaps cut them more thinly. They expanded so much in the oven they filled almost the entire bottom of the baking tray! My next challenge is to try either the chocolate gateau, the the gyoza skins (quite a difference there!). They look exactly like something I had in yo!sushi that were divine!So thankyou for the wonderful recipes, I adore you blogs (and that of TLM!) so look forward to more of your culinary musings 🙂

  2. missbliss July 30, 2008 at 8:33 am

    Hmmmm, I think this recipe can definitely be tricky in the making – handling the dough and what have you. I’m really quite cack-handed so it’s definitely achievable!It should be as thin as you can manage to get it to wrap up enough to make the swirlies. Other than that, use a very very very sharp knife to slice through so that the swirls stay intact. Please do let me know 🙂

  3. Catherine July 29, 2008 at 9:34 pm

    This recipe looked so delicious I just had to try it! However, mine looks absolutely nothing like the pictures (maybe my dough was too thick?) and instead of lovely chocolately swirls, I have blobs of dough..Hmm, hopefully the end product will taste good and might look a bit nicer than when they went into the oven! I shall post again to let you know how they tasted!

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