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Marbled Shortbread

By OcadoLife
“What’s better than crumbly, buttery shortbread? Two types in a single biscuit!” says Nicola Lamb, biscuit fiend, pastry chef and author of new baking bible Sift who created this Marbled Shortbread recipe. “Marbling…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

8 total
  • 160g unsalted butter, softened
  • 80g caster sugar
  • 75g fine semolina
  • 170g plain flour
  • 10g cocoa powder
  • 0.5 tsp sea salt flakes
  • 1 tsp whole milk
  • 1 tsp vanilla extract (or use ½ pod, seeds scraped out)

Method

5 steps

  1. Step 1

    For the chocolate shortbread, in a mixing bowl, cream 80g butter and 40g caster sugar with an electric whisk for 1 min, until pale. Add 35g fine semolina, 85g plain flour, the cocoa powder, ¼ tsp sea salt flakes and the milk; stir to form a stiff dough.

  2. Step 2

    For the vanilla shortbread, in a separate mixing bowl, use the whisk to cream the remaining 80g butter and 40g caster sugar with the vanilla extract or seeds for 1 min, until pale. Add the remaining 40g fine semolina, 85g plain flour and ¼ tsp sea salt flakes; stir to form a stiff dough.

  3. Step 3

    Tear off a sheet of baking paper. Divide the doughs into small blobs and alternate them on the paper to build a 25 cm x 5 cm log. Gently squish it together, then roll back and forth until smooth. Wrap in the paper and chill for 2 hrs until firm.

  4. Step 4

    Preheat the oven to 180°C/160°C fan/gas 4. Slice the log into approx. 20 x 1 cm rounds and arrange on a lined large baking tray. Bake for 15-17 mins, until golden at the edges; leave to cool fully on a rack. Store in an airtight container for up to 2 weeks.

  5. Step 5

    Recipe Tip: Allow extra time for chilling and cooling