Recipe: Marble Vanilla & Chocolate Shortbread Biscuits

We’re bringing to you one of our greatest recipes. Our super delicious Marble Vanilla & Chocolate Shortbread Biscuits. These delicious treats are simple to make and so worth the effort (of course, you can always get us to make them for you!).

Sweet vanilla contrasts splendidly with the deep, rich cocoa. Not only does this look stunning, it tastes sublime and makes for a perfect afternoon tea accompaniment. So let’s get to it.


  • 250g softened unsalted butter
  • 100g sieved icing sugar
  • 18g (3 tsp) vanilla extract
  • 350g sieved plain flour
  • 25g sieved cocoa (good quality dark cocoa is essential)
  • 1/4 tsp salt


  1. Start by weighing out your dry ingredients, ensuring to sieve the flour, icing sugar and cocoa.
  2. Add your softened butter to the bowl of your stand mixer and beat this on high until it is smooth and lump free. Scrape down the bowl occasionally to help it along.OLYMPUS DIGITAL CAMERA
  3. Add the icing sugar, and mix on low until just combined. Increase the speed to high and beat for at least 5 minutes, or until the butter has become pale white in colour. Scrape down the bowl as needed.OLYMPUS DIGITAL CAMERA
  4. Add the vanilla extract and beat well until combined.OLYMPUS DIGITAL CAMERA
  5. Add the flour and salt, and beat until the dough forms.OLYMPUS DIGITAL CAMERA
  6. Remove half (approx. 350g) of the dough, and wrap it in cling film.
  7. To the remaining half of the dough, add the sieved cocoa and mix until just combined. You may need to finish this by hand, using a spoon or spatula.OLYMPUS DIGITAL CAMERA
  8. Wrap the chocolate dough in cling film and place both parcels in the fridge for at least 40 minutes.OLYMPUS DIGITAL CAMERA
  9. After 40 minutes, pre-heat your oven to 160 degrees fan-forced (180 degrees non fan-forced).OLYMPUS DIGITAL CAMERA
  10. Begin by weighing small pieces of each dough, in approximately 15g segments.OLYMPUS DIGITAL CAMERA
  11. Once all of your dough segments have been weighed, squeeze one chocolate and one vanilla segment together and using your hands, roll the dough into a ball.
  12. Place each marbled ball of dough onto a tray lined with baking paper, leaving space between them.OLYMPUS DIGITAL CAMERA
  13. Once all of the balls of dough have been lined up, flatten them slightly with your palm or the back of a spoon.OLYMPUS DIGITAL CAMERA
  14. Bake the biscuits for approximately 12-16 minutes. You don’t want them to become too golden or dark.
  15. The biscuits will be soft when you remove the tray from the oven. Allow them to cool on the tray for several minutes, and then carefully transfer them to a wire rack to cool completely.OLYMPUS DIGITAL CAMERA
  16. Serve and enjoy!OLYMPUS DIGITAL CAMERA

This recipe yields approximately 22 biscuits. 

We hope you enjoyed this recipe, and we would love to hear from you if you give it a go! Feel free to share your comments below, or to contact us via email or social media if you have any questions at all. Happy baking.


Recipe: Espresso Martini & Tiramisu

Welcome to a new week, and a new instalment of our blog.

Espresso Recipe Main

No doubt we all have those Monday feels, so we thought we would launch right into our first recipe for our blog. This week, it’s all about that deliciously dark nectar of the Gods, coffee.

Coffee is steeped in a somewhat mystical and magical history, and it was always believed to hold powers beyond human comprehension. Scientifically, we now know a whole lot more about this wonderful brew, but it still has a hold on all of us, and for good reason too.

Today, we have two delicious recipes for you, both with coffee at their core.


250g Marscapone Cheese
75g Caster Sugar

300ml Cream (thickened or pure)
120ml Kahlua
Savoiardi Biscuits
2 cups freshly brewed coffee (preferably espresso)

1. Using a mixer or egg-beaters, beat the mascarpone until it’s smooth
2. Add the sugar to the cheese, and beat well ensuring it’s lump free and well combined
3. Add 60ml of the Kahlua and mix until just combined
4. In another bowl, whisk the cream until it has thickened (quite thick is perfect, although make sure you don’t inadvertently create butter!)
5. Fold the cream into the cheese mixture
6. Brew the espresso, and add the remaining 60ml of Kahlua to the fresh coffee
7. Dunk the Savoiardi Biscuits into the espresso while it is still quite warm; allow the biscuit to become well-soaked before placing it into your dish or martini glass
8. Once you have a bottom layer of biscuits, top them with the cheese mixture and spread to an even layer with a spatula or spoon
9. Repeat layering with biscuits and the cheese mixture until you reach the top of your dish or glass, finishing with the cheese layer
10. Refrigerate for at least 2 hours; dust with cocoa just prior to serving
Makes approx. 4 reasonably sized Martini Glass portions

If required, break the biscuits to size before dunking them into the espresso.
Don’t be afraid to play around with Tia Maria or other coffee liqueurs and to increase or decrease the amount of alcohol based on your tastes.


Espresso Martini

90ml vodka
60ml Kahlua
45ml espresso, cooled
Coffee beans to garnish (optional)

1. Add the ingredients to a cocktail shaker
2. Add ice
3. Shake (very) hard
4. Pour into your glasses and garnish with 3 coffee beans
Serves 2

Espresso Martini

We hope you have as much fun trying these recipes out as as we did creating them!

Next time on the blog, we discuss size… can there ever be too much dessert? Spoiler alert: the answer isn’t what you might think.