A simple, three ingredient, recipe for shortbread dough. The cocoa powder gives a subtle hint of chocolate flavour and creates a beautiful swirl pattern in the shortbread.
Prep time: 1.5 hours | Cook time: 9 minutes | Serves: 40 shortbreads
Caster sugar for dusting
Combine the flour, butter and caster sugar in a mixer until a dough starts to form.
Remove from the mixer and work by hand until a smooth ball of dough.
Add the second batch of ingredients to the mixer and repeat the process.
Allow to rest for 30 minutes in the fridge.
Split the dough into 4 quarters.
Roll out both doughs on a lightly floured surface to the thickness of a £2 coin.
Place one dough on top of the other and roll into a sausage.
Gently roll the dough to ensure a smooth spiral shape. Don’t worry if the ends don’t look spiralled!
Place in the fridge to rest for another 20 minutes.
Heat the oven to 160 degrees.
Cut the shortbread sausage about 1cm thick.
Bake on grease proof paper for 9 minutes.
Remove from the oven and give a light dusting of caster sugar whilst hot, allow to cool and enjoy with a cuppa.
Recipe courtesy of Thomas Leatherbarrow