Preheat the oven to 180C Using a food processor beat together the
butter, sugar, eggs, vanilla and salt until combined. Transfer the butter
mixture to a large bowl. Set aside 30g of flour and add the remaining 400g to
the butter mixture, adding 1
Preheat the oven to 180C
Using a food processor beat together the
butter, sugar, eggs, vanilla and salt until combined.
Transfer the butter mixture to a large bowl.
Set aside 30g of flour and add the remaining
400g to the butter mixture, adding 1 tablespoon at a time, until a smooth dough
is formed. (You will need to use your hands).
Divide the dough into 2 portions. 1 half will
make the lemon shortbread, and the other will make the chocolate shortbread.
For the vanilla shortbread dough, add the
remaining 30g of flour and the zest of 1 lemon and knead until smooth and
combined.
For the chocolate shortbread dough, add the
cocoa powder and knead until smooth and combined.
Wrap each dough portion in cling film and
refrigerate for 30 minutes.
Remove the dough from the fridge and roll out
the two dough portions onto parchment paper. Each portion should be around 7mm
thick and 22cm X 27cm in size.
Place the vanilla shortbread dough on top of
the chocolate dough - so you now have 1 combined dough.
Using the parchment paper to help you, roll the dough from the
short end until you are left with a long roll of shortbread.
Refrigerate the rolled dough for at least 1
hour, to firm.
Remove the rolled dough from the fridge.
Cut discs of shortbread dough (around 7mm
thick) and transfer the swirl biscuit dough to a lined baking tray.
Bake the biscuits for 10-12 minutes.
Once cooked, transfer to a wire rack to cool
completely.
For the icing, combine the icing sugar and
water until you have your desired icing consistency. Add the cocoa food
colouring to create a vibrant colour.
Once the biscuits are fully cooled, ice 1
third of the biscuit in colourful icing and decorate with sprinkles.
