So, in between keeping fit and trying to stay healthy, I also enjoy a cheeky treat now and again. I love chocolate and can’t get enough of shortbread so when it comes to Chocolate Shortbread Swirls, I’m in!
These Cheeky Chocolate Shortbread Swirls are perfect for the family and will last for weeks when kept in an airtight tin. You will usually end up with around 14-16 buttery shortbread biscuits. They’re great for Vegans (just make sure you use vegan margarine)
I recently made 2 lots of these cheeky chocolate shortbread swirls for a charity event at my workplace. It was my third attempt at them and they turned out great; actually winning the ‘Cake Off’ competition we ran for charity. The good news is they won based on taste rather than looks as they’re a meant to be rustic looking, which means it’s hard to get a pretty outcome. I don’t know about you, but I prefer taste over looks any day with my food, especially desserts or treats!
Preparation
Preheat your oven to 150°C/300°F or gas mark 2 and gather your ingredients.
What You’ll Need
- Baking Tray(s)
- Baking Parchment Paper
- Wire Racks (Cooling Racks)
- Rolling Pin
Ingredients
Shortbread 1
- 150g (5 oz) Plain Flour
- 50g (2 oz) Caster Sugar
- 125g (4 ½ oz) Unsalted Butter (or Vegan Margarine)
- ½ Teaspoon Salt
Shortbread 2
- 125g (4½ oz) Plain Flour (Slightly less than shortbread 1 as we’ll be adding the cocoa powder in this one)
- 25g (1 oz) Cocoa Powder
- 50g (2 oz) Caster Sugar
- 125g (4 ½ oz) Unsalted Butter (or Vegan Margarine)
- 100g (3½ oz) Dark Chocolate (minimum 60% Cocoa Solids) or Milk Chocolate (try to use 30%+ Cocoa Solids) Broken into pieces.
- ½ Teaspoon Salt
Method
You’ll be making 2 lots of shortbread to start with. One that will be a yellowish shortbread (classic colour) and one which is chocolatey and brown in colour. This will create the swirl effect!
- The first shortbread is made by sifting together the flour, sugar and salt. Combine the mixture my rubbing in the butter (or vegan margarine). Lightly knead the mixture, then place the dough on plate and put it in the fridge for 30 minutes.
- The second shortbread (chocolate shortbread) is made the exact same way as that in step 1, except you’ll add the cocoa powder with the flour.
- Lightly flour your work surface and roll out both doughs into same-sized 1cm thick rectangles. Place shortbread 1 on a sheet of parchment paper and carefully place the chocolatey shortbread on top. This bit can be a bit fiddly! Sprinkle the chocolate pieces on top of the shortbread; keeping the smaller pieces to the outside and larger pieces in the middle.
- Now it’s time to roll the shortbread up into a Swiss roll. Try to roll it as tightly as you can and don’t worry if the chocolate shards poke through. Use the parchment paper to help you roll it. When it’s rolled you’ll want to seal in the contents by pinching together both ends. Finally squeeze the roll until it is approximately 20-24cm long.
- Almost there! Carefully grab a sharp knife and cut 1cm slices from the roll, placing each on a baking tray lined with parchment paper. Aim to keep them well spaced as they will expand as they bake. Place in the oven for 25 minutes and check the plain shortbread for turning a slight golden colour. Then remove from the oven and carefully place on wire racks to cool.
Careful when removing the shortbread from the oven as they will be very hot. Don’t worry if they seem very soft as they will harden once cooled.
We really hope you enjoy these yummy treats should you give this Chocolate Shortbread Swirls recipe a go! Please let us know how they turn out. Feel free to take a picture and tag us on Instagram @foodblogsuk
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