It’s almost Christmas and I had to join the cookie baking madness! Who doesn’t love to receive a few cookies over this season? Or just have the lovely smell of freshly baked cookies invade the all house? Also stuffing your face and the faces of your loved ones is possibly the most Christmassy thing ever! So I’ve made this easy Shortbread Chocolate Swirl Cookies to give away and I’m pretty happy how they turned out.
I was looking to bake a few cookies that were cheap (so I can some spare for all the gift giving), easy (so I can make loads and not go mental) and cute (so I can give them away as a simple gift), so I’ve come up with these babies. The original shortbread recipe I’ve followed is a 3:2:1 recipe. I’ve specifically found Gemma’s recipe to be the simplest and easiest to follow. This ratio only works when you are working in cups, and to be honest, that’s also the easiest way to measure anything. I do prefer to weight ingredients however, so I’m adding that information as well on my ingredients list.
What I’ve done differently after mixing together the base shortbread cookie dough was to separate it in two parts, and add chocolate on one of the them to create the swirl effect. You’ll see that below, and also on my insta highlights. If you don’t have any cookie cutter at all, this is a super easy way to make a cute cookie just by rolling the dough into a log and slicing it into discs. Dipping it in milk chocolate at the end just makes them extra rich, but it’s totally optional, after all the cookies taste like shortbread chocolate cookies, so basically butter and chocolate. That can’t taste bad. Right so, let’s go!
Yield: 18 Cookies
Prep + Baking time: 1h30minutes
- 1/2 cup of caster sugar (60g)
- 1 cup butter (240g)
- 2 cups plain four (300g)
- 1/3 cup cocoa powder (40g)
- 1 bar of milk or dark chocolate (120g)
- Pre-heat oven at 180C.
- Add the butter and sugar to a large bowl, and using a stand or hand mixer whisk them together until it becomes a light and fluffy mixture.
- Add the flour and whisk until it all comes together as a rough ball.
- Pass the dough into a lightly floured board, and roll into a ball. Divide it into 2 parts.
- Throw one of the parts back into the mixing bowl, and mix in the cocoa powder. When it’s all combined remove it from the mixing bowl.
- Roll both into 2 separate dough balls, wrap them in cling film and leave in the fridge for 30min.
- Roll both into 0.5 cm thick rectangles using a rolling pin. Overlap the chocolate dough on top of the plain shortbread dough. Roll them into a log together. You will have to press them up together using a rolling motion after the log is formed, until it’s about 4cm thick.
- Leave in the fridge for another 20min.
- Slice the end irregular bits out. Slice in 18 equal parts, or slice disc roughly 0.5cm thick.
- Bake for 15minutes, until the edges become golden.
- Leave to cool before digging in! 🙂
- Optional: Melt the chocolate bar in a small ramekin in the microwave, in 30 second intervals. Dip half of each cookie in the chocolate and let cool on the parchment paper until lightly set. Sprinkle with some caster sugar for texture.
I honestly wasn’t sure if this was going to work out, but it did. And they’re really tasty. I think I could maybe do them a little less thick the next time, maybe I’ll do a few different batches and see what I like best before giving them away. I hope you try it too, it’s a really basic recipe that everyone likes so you can’t go wrong.
As usual you can watch me go through the recipe on my insta stories highlights. Do share with me if you try the recipe and enjoy it!