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IngredientsFirst shortbread150g/5oz plain flour ½ tsp salt 50g/2oz caster sugar 125g/4½oz unsalted butter or vegan margarine Second shortbread 125g/4½oz plain flour 25g/1oz) cocoa powder ½ tsp salt 50g/2oz caster sugar 125g/4½oz) unsalted butter or vegan margarine 100g/3½oz dark chocolate |
Handy HintBe careful not to overcook - they'll still be quite soft when they come out of the oven. Leave them on the sheet for a few minutes before transferring them to a wire rack so they can harden a bit. |
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Method1. Preheat the oven to 150C / 300F / Gas Mark 2.2. To make the first shortbread, sift together the flour, salt and sugar. Rub in the butter until the mixture combines. Knead lightly, then place the dough in the fridge for 30 minutes before rolling out. 3. Follow the same step for the second shortbread, but include the cocoa with the flour. 4. Roll out both doughs on a lightly floured surface into equal-sized rectangles about 1cm (½in) thick. 5. Place the plain shortbread onto a sheet of greaseproof paper, place the chocolate shortbread on top of the plain one and then put the bigger pieces of chocolate onto the middle of the shortbread and scatter the smaller shards over the rest of the surface. 6. Carefully roll the shortbread like a Swiss roll, as tightly as possible, using 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 it until it's 22cm long. 7. Using a very sharp knife slice the roll into 1cm (½ in) slices. Lay well spaced on to a baking tray lined with baking parchment. 8. Bake for 25 minutes, or until the plain shortbread has darkened slightly to a light golden colour. Cool on a wire rack. | |||||||||||||||||||||
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