scrummy chocolate swirl shortbread

another beautiful recipe from one of the best presents I ever got, these shortbreads are so simple to make and undeniably sublime to scrobble down to your belly place. They take only 20 minutes to prepare, but you have to chill the dough so they are not a super quick treat, but if you have a spare hour then they can be yours!

Ingredients

Shortbread 1

150g plain flour

1/2tsp salt

50g caster sugar

125g unsalted butter, room temp

Shortbread 2

125g plain flour

25g cocoa powder

1/2tsp salt

50g caster sugar

125g unsalted butter, room temp

100g dark chocolate, chopped into rough smallish pieces (I have used various chocolates, the green & blacks maya gold is especially lovely)

Method

1. Preheat the oven to 150C and line two baking trays with greaseproof paper

2. To make the first shortbread sift together the flour, sugar and salt. Rub in the butter until the mixture combines, knead lightly, then place in the fridge to chill for 30 minutes.

3. Make the second shortbread by following the same steps, but including the cocoa with the flour. Again place in the fridge to chill.

4. Roll out both doughs on a lightly floured surface, roll into equally sized rectangles about 1cm thick.

5. Place the plain shortbread onto a sheet of greaseproof paper and place the chocolate shortbread on top; scatter the chopped dark chocolate over the top.

6. Using the greaseproof paper, roll the shortbread like a swiss-roll, rolling with the longest side. Don't worry if it breaks or if the chocolate pokes through, all part of the rustic charm. Once you have it rolled into a log, roll it a bit more to make it longer, but not too much. Pinch in the ends to prevent the chocolate falling out.

7. If you are making this in the middle of summer, or if you have your heating on furnace settings, you may want to pop it back in the fridge to firm up a bit more...if not, proceed...

8. Using a sharp knife slice the log into 1cm thick slices. Place onto the lined baking trays and bake for 25 minutes. Remove and cool on a wire rack before scoffing lots of them with a cup of tea.