Marble all butter shortbread
Marble all butter shortbread
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
Prep Time
90
Cook Time
9
ingredients
- st batch : 1
- Plain flour : 452g
- Caster sugar : 113g
- Smoked butter (salted normally works just the same in this recipe) : 226g
- nd batch : 2
- Plain flour : 402g
- Caster sugar : 113g
- Smoked butter : 226g
- deZaan True gold cocoa powder : 45g
- Caster sugar for dusting :
method
- 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.
Products from the recipe
Dezaan true gold cocoa powder (20 - 22% fat) - 1kg
Regular price
£15.44
Sale price
£15.44
Regular price
£15.44
