Shortbread Swirls for children

The original recipe for this one came from a Green and Blacks chocolate recipe book.  As it is basically just shortbread, I just use my normal ratio that I use for brownbutter shortbread.

This is a really simple one, but more visually satisfying, which is good for doing with children (which is really the only time I make these).


  • 210 grams plain flour
  • 100 grams caster sugar
  • 10 grams cocoa powder
  • 150 grams choc chunks
  • 180 grams unsalted butter


Pre-heat fan oven to 160 degrees centigrade
  1. In two separate batches, cream together 50 grams of sugar and 90 grams of butter

  2. In one batch mix in 110 grams of plain flour and beat further until combined

  3. In the other batch of sugar/butter mix the remaining 100 grams of plain flour and the 10 grams of cocoa powder

  4. Roll out the plain dough in to a rectangle, so its approximately 1/2 cm thick

  5. Roll out the cocoa dough to roughly the same size (these are very much rustic looking, so don't worry if they are wonk or not very rectangle - just rough rolling is fine)

  6. Lay the cocoa dough on top of the plain one, now spread the choc chunks across the top of the dough

  7. Carefully holding the dough, roll it up so it makes a cylindrical shape (like rolling up a rug!) - again, don't worry if bits of the dough break due to the choc chunks, just squeeze/pat it together

  8. Once rolled, cover it in clingfilm and pop in the fridge to cool a little, 30-60 minutes is probably fine

  9. Once chilled, remove the roll and slice into discs, about 1/2-1 inch thick, place on a lined baking tray and pop in the oven for about 15minutes, or until the plan dough starts to lightly brown
rob hinds Shambolically fumbling my way around the kitchen

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