Chocolate & Lemon Swirled Iced Shortbread
Theses vibrant Chocolate & Lemon Swirled Iced Shortbread biscuits are a must try! Not only are they eye catching but taste delicious too.
Chocolate & Lemon Swirled Iced Shortbread
18
Buscuits
Theses vibrant Chocolate & Lemon Swirled Iced Shortbread biscuits are a must try! Not only are they eye catching but taste delicious too!
Ingredients
Shortbread
- 250g Unsalted Butter
- 1 whole egg
- 2 egg yolks
- 430g plain flour
- 30g Cocoa powder
- Pinch of salt
- 220g Whitworths Caster Sugar
- 1 tsp vanilla extract
- Zest 1 Lemon
Icing
- 125g Whitworths Icing Sugar
- 5-10ml Water
- Cocoa colour food colouring of your choice
- Sprinkles
Directions
- 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.
- Leave the icing to set and then enjoy!