Two tone Shortbread


Two tone shortbread

Makes 45

1hr:30 minutes

15 minutes



  • 250 grams butter, softened

  • 1 cup icing sugar

  • 1 tsp vanilla extract

  • 2 cups plain flour

  • 1/2 cup cornflour

  • 1/4 cup cocoa powder


  • Preheat oven to 180C. Line 4 baking trays with baking paper.
  • Using an electric mixer , cream butter, sugar and vanilla until pale.
  • Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
  • Divide dough in half. Add cocoa to 1 portion. Knead until well combined.
  • Roll chocolate dough out between 2 sheets of baking paper to form a 22cm x 32cm rectangle. Repeat with plain dough. Place plain dough on top of chocolate dough. Roll dough up like a Swiss roll, starting from 1 long side. Wrap in baking paper. Refrigerate for 20 minutes.
  • Cut log into 8mm thick rounds. Place on trays. Refrigerate for 30 minutes.
  • Bake 2 trays at a time, for 12-15 minutes or until golden and firm to the touch. Allow to cool on trays. Serve.

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