Vanilla and Chocolate Swirl Shortbread

I have made these biscuits a couple of times now and everybody loved them. They were quite the hit on Easter and that motivated me to make them again and again. The recipe does require some time to prepare, but the steps are simple and if you have the time, you will end up with a gorgeous result for sure. If you make this, let me know how they turned out and if your friends and family liked them!

Ingredients :

For the Dough:

230 g. Butter

200 g. Sugar

2 egg Yolks

1 tablespoon Coconut Milk

2 tablespoons Vanilla Extract

1 tablespoon Brandy

400 g. White Flour

1 tablespoon Baking Powder

For The Chocolate Layer:

40 g. Cocoa Powder

2 Tablespoons Melted Butter

2 tablespoons Milk



  1. Combine the 2 tablespoons melted butter, the 2 tablespoons milk and the cocoa powder. Mix well and leave to the side.

  2. Cream butter and sugar together until fluffy.

  3. Add egg yolks one at a time and make sure to mix well after each.

  4. Add the vanilla extract, the brandy and the milk and continue mixing.

  5. Lower the speed of your mixer and slowly add the flour and baking powder in portions. Mix until dough comes off the sides of the bowl.

  6. Divide the dough and take ¼ of it. The rest set aside and put the ¼ back into the mixing bowl. Add the cocoa mixture and mix until combined.

  7. Divide the vanilla dough in half and form it into two balls. Do the same with the chocolate dough. Wrap well and let chill for half an hour.

  8. Take out of the fridge and roll one of the vanilla balls onto a sheet of baking parchment. It should be a 18cm to 20 cm rectangle. Repeat with the chocolate dough ball.

  9. Flip the chocolate layer onto the vanilla one and roll into a tight log. Wrap with cling film and let it chill in the fridge.

  10. Repeat the steps for the rest of the vanilla and chocolate dough balls.

  11. Let the logs chill for half an hour in the fridge and then an hour in the freezer.

  12. Preheat the oven to 165C.

  13. Take a sharp knife and slice the log into cookies of your desired thickness. I don’t like mine too thin or too thick.

  14. Bake for between 15 min and 20 min.

  15. Cool on a wire rack.



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