CHOCOLATE SHORTBREAD SPIRALS

INGREDIENTS makes 30

Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice

Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted        

 

 

 

PREPARATION

 

Preheat oven in 170°C. Line trays with baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually add flour and ground rice, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread using an electric beater, beat butter and sugar in a bowl until light and fluffy. Gradually add flour, ground rice and cocoa beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
Gently place chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com