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:
- In a food processor, blitz the butter and sugar until well combined.
- Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
- Use your hands to bring the mix together, gently knead then roll into a ball.
- Wrap in clingfilm and transfer to the fridge to chill.
- Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
- Chill in the fridge for 20 minutes.
- 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.
- 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.
- Use fluted cutters to cut into rounds.
- Carefully transfer onto a baking tray.
- Then use a fork to prick a few lines of holes in the centre of each.
- Chill in the fridge for 20 minutes.
- Heat the oven to 190C/170C fan and bake for 12-13 minutes.
- They will be done when they are firm to touch and light golden in colour.
- Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
- Will last 4-5 days stored in an airtight container.
Foodaware 