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Chocolate Swirl Shortbread

This shortbread is so buttery and the texture is very crumbly. The original recipe is from Green & Black's Chocolate Recipe Cookbook. In order to have a softer texture, I reduced the all purpose flour from 1 cup to 3/4 cup. To avoid browning, bake the shortbread at a low temperature.
Chocolate Swirl Shortbread


Shortbread 1

1 cup All-Purpose Flour
1/2 tsp Salt
1/4 cup Granulated Sugar
1/2 cup (1 stick) Unsalted Butter or Vegan Margarine

Shortbread 2

1 cup All-purpose flour
1/4 cup Organic Unsweetened Cocoa Powder
1/2 tsp Salt
1/4 cup Sugar
1/2 cup (1 stick) Unsalted Butter or Vegan Margarine

one 3.5 oz bar Dark Chocolate, finely chopped


Preheat the oven to 300 degree F. Line 2 cookie sheets with parchment paper.

To make the first shortbread, sift the flour, salt and sugar into a bowl. Rub the butter until the mixture combines. Knead lightly, then place the dough in the refrigerator for 30 minutes before rolling out.

Follow the same step for the second shortbread, but include the cocoa with the flour.

Roll out each dough on a lightly floured surface into equal-sized rectangles about 1/2 inch thick. Place the plain shortbread on a sheet of waxed paper, place the chocolate shortbread on top of the plain one and then scatter the chocolate all over.

Carefully roll the shortbread, as tightly as possible, using the waxed paper to support it. Once rolled, pinch both ends together to prevent the chocolate falling out, then using both hands, squeeze until it is about 8 inches long.

Using a very sharp knife, slice the roll into 1/2 inch slices. Lay the cookies on the cookie sheet, 2 inches apart. Bake for 25 minutes, until the plain shortbread is light golden in color. Cool on a wire rack.


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