Chocolate & Vanilla Marbled Shortbread
You could have delicious shortbread. Or, you could have two delicious shortbreads! This chocolate and vanilla marbled shortbread combines two delicious shortbreads in one. You get both flavours in one bite and it is so good!
The Shortbread Recipe
This is a very straightforward recipe with ingredients you probably already have at home. You can use regular or gluten free flour, with plant based or dairy butter. The sugar is best to be white and as fine as possible (caster is best, granulated will work too), although if you love coconut sugar, then use that! Cornflour gives a softer texture to the shortbread – you can just use extra flour if you prefer (we keep cornflour for thickening sauces and gravy). The cocoa you choose can make a big difference to the flavour of the chocolate shortbread. We used standard cocoa as not everyone in the house is a fan of raw cacao – use whatever you usually use and add extra sugar if needed. The vanilla is best as powder, but extract or essence work well – again, whichever you normally use.
Why have one shortbread when you can have two! Chocolate and vanilla shortbreads marbled together.
- 180 g plain flour
- 125 g butter
- 60 g sugar
- 30 g cornflour
- 2 teaspoons cocoa powder plus extra sugar if needed
- pinch of vanilla powder
- Extra sugar
-
In a large bowl, rub the flour and the butter together with your fingertips until you have a breadcrumb texture.
-
Add the sugar in and mix through. Add cornflour too if using (or sub extra flour).
-
Still using your fingertips, gently press the dough together until it forms into a ball. There should be enough moisture to do this without adding any liquid.
-
Divide the dough roughly in half (approx 200g).
-
Add the cocoa to one half and a bit of extra sugar if required (taste and add). Add the vanilla to the other half and mix through.
-
Divide each flavour into four balls, then stretch into a long rope. Lay one of each flavour next to each other then twist together.
-
Coil the two-tone ropes into your greased tin/dish and then gently press together so there are no gaps showing. Score the top in a pattern if you wish, otherwise leave as it is.
-
Bake at Gas 4 (350f / 180c) for 30-40 minutes. The length of cooking will depend on your dish size and material. The shortbread will start to brown and pull away from the sides of the dish.
-
Remove from oven and carefully cut into slices whilst still warm (take care if using a non-stick pan). Sprinkle with extra sugar if desired. Leave to cool in the tin before removing.
-
Enjoy!
What do I need?
You can (as with most of my recipes), make these as decorative or as plain as you like! If you have a fluted dish, that would make cute edges to your shortbread. If you are very patient, you could make the ropes smaller and use small moulds to get individual shortbreads. If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
How to serve your shortbread
I would wait until these are cold (the smell when they are warm is irresistible) as they will firm up and become slightly crisp. Eat with a lovely cup of tea (or coffee) whilst you have some ‘me-time’! You could serve these with a side of fresh strawberries, or even a side of whipped cream or ice-cream! Why not make these for afternoon tea maybe with this gorgeous marble cake, and these decadent biscoff brownies!
Storing
This shortbread will keep in an airtight container for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Sharing
I’m sharing this over at Angie’s Fiesta Friday this week, co-hosted by Liz @ Spades, Spatulas & Spoons. Come on over and join the party! Loads of new people to meet and new things to try!
I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below and let me know what you think of these shortbread! I would love to hear if you’ve made anything marbled before?!
Speak soon
Laurena x