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
- Start by weighing out your dry ingredients, ensuring to sieve the flour, icing sugar and cocoa.
- 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.
- 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.
- Add the vanilla extract and beat well until combined.
- Add the flour and salt, and beat until the dough forms.
- Remove half (approx. 350g) of the dough, and wrap it in cling film.
- 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.
- Wrap the chocolate dough in cling film and place both parcels in the fridge for at least 40 minutes.
- After 40 minutes, pre-heat your oven to 160 degrees fan-forced (180 degrees non fan-forced).
- Begin by weighing small pieces of each dough, in approximately 15g segments.
- 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.
- Place each marbled ball of dough onto a tray lined with baking paper, leaving space between them.
- Once all of the balls of dough have been lined up, flatten them slightly with your palm or the back of a spoon.
- Bake the biscuits for approximately 12-16 minutes. You don’t want them to become too golden or dark.
- 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.
- Serve and enjoy!
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.