Tag Archives: shortbread

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: