Two-tone shortbread
Indulge in the delightful layers of our Two-tone Shortbread recipe, blending buttery sweetness with a touch of cocoa magic. This easy-to-make treat features a harmonious mix of all-purpose white wheat flour and corn flour for a perfectly tender bite, enhanced by the rich, velvety texture of powdered sugar and a hint of vanilla. Perfect for any occasion!
- 09 Apr 2024
- Cook time 15 min
- Prep time 90 min
- 16 Servings
- 6 Ingredients
Two-tone shortbread is a delightful twist on the classic shortbread cookie, combining the rich flavors of vanilla and chocolate into one delectable treat. This recipe is perfect for any occasion and is sure to impress with its elegant appearance and delicious taste. With just a few simple ingredients, you can easily whip up these beautiful, melt-in-your-mouth cookies.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking tray with parchment paper or lightly grease it.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. This can be done using an electric mixer on medium speed or manually with a whisk.
- Stir in the vanilla extract until it's fully incorporated.
- In another bowl, whisk together the all-purpose white wheat flour and corn flour until well-mixed.
- Gradually add the flour mixture into the butter-sugar mixture. Mix until a dough forms. The dough should be soft but not sticky.
- Divide the dough into two equal parts.
- Take one half of the dough and sift the dry cocoa powder over it. Knead the cocoa powder into the dough until it's uniformly distributed, forming a smooth, chocolate-colored dough.
- Roll out both the plain and cocoa doughs separately between two sheets of parchment paper to about ¼ inch (about 6mm) thickness.
- Using a cookie cutter, cut out shapes from both doughs. Alternatively, for a simpler design, you can roll the doughs into logs, press them together, and slice them into round cookies.
- For a marbled or checkerboard effect, place pieces of the plain and cocoa dough next to each other, gently pressing them together before cutting out shapes. You can get creative with patterns by alternating colors.
- Place the shaped cookies onto the prepared baking tray, leaving a small space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn a light golden brown.
- Allow the cookies to cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, your two-tone shortbread cookies are ready to be served. Enjoy these delicious treats with a cup of tea or coffee!
Tips:
- Ensure the butter is at room temperature before you start, as it will be easier to cream with the sugar.
- When combining the corn flour and all-purpose flour, sift them together to avoid any lumps and to ensure an even distribution.
- Divide the dough evenly and refrigerate before rolling out to make it easier to handle.
- Use cocoa powder of good quality to enhance the chocolate flavor.
- To achieve straight lines when cutting the dough into stripes, use a ruler and a sharp knife to achieve clean edges.
- Keep an eye on the cookies as they bake, as they should be slightly golden around the edges but still pale on top.
Once you've baked your two-tone shortbread, you'll have a beautiful and tasty batch of cookies that are perfect for sharing with friends and family. The combination of vanilla and chocolate flavors, along with the crisp texture, makes these cookies irresistible. Enjoy them with a cup of tea or coffee, or as a special treat at any celebration. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 45 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 2.89g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.82g | 5% |
| Sugar 10g | 10% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 22% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 4.98mg | 1% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 1.09ug | 1% |
| Minerals | |
| Calcium, Ca 10mg | 1% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 80mg | 2% |
| Selenium, Se 4.03ug | 7% |
| Sodium, Na 2.54mg | 0% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 4.74g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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