These shortbread biscuits are the perfect accompaniment with a cup of tea!

Ingredients for the Vanilla Shortbread:

• 60g Ballyrashane Unsalted Butter (at room temperature)
• 25g caster sugar
• 100g plain flour
• 1 pinch of salt
• 2 tsp vanilla bean paste

Ingredients for the Chocolate Shortbread:

• 60g Ballyrashane Unsalted Butter (at room temperature)
• 30g caster sugar
• 100g plain flour
• 1 pinch of salt
• 3 tbsps cocoa powder

Method:

Vanilla dough:

1. In a food processor, blitz the butter and sugar until well combined.
2. Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
3. Use your hands to bring the mix together, gently knead then roll into a ball.
4. Wrap in clingfilm and transfer to the fridge to chill.
5. Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
6. Chill in the fridge for 20 minutes.

1. Lightly dust your work surface with flour and roughly break the doughs into small pieces, randomly assembling the pieces to create a single dough mixing both the chocolate and vanilla.
2. Gently roll the dough again to create the mixed marble pattern, adding a little bit more flour if needed. You want the dough to be 1cm thick.
3. Use fluted cutters to cut into rounds.
4. Carefully transfer onto a baking tray.
5. Then use a fork to prick a few lines of holes in the centre of each.
6. Chill in the fridge for 20 minutes.

1. Heat the oven to 190C/170C fan and bake for 12-13 minutes.
2. They will be done when they are firm to touch and light golden in colour.
3. Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
4. Will last 4-5 days stored in an airtight container.