Chocolate Spiral Shortbread Cookies by Vanessa Tay‎


150g Sated Butter - cut into cube
70g Icing Sugar - sift
225g Plain Flour - sift
1tbsp Cocoa Powder
1tbsp Warm Water
1tsp Vanilla Extract


Mix butter, plain flour and icing sugar in mixing bowl.
Used your fingertips to rub it nice and soft to make tiny crumbs and slowly works into a smooth dough.

Divide dough into two equal parts.
1 part of the dough, add 1 tbsp cocoa powder (dissolved in 1 tbsp warm water), mix it and form an evenly chocolate dough.
Do the same to the second part, add 1 tsp vanilla essence, mix it evenly

Take four parchment paper. Roll out the cocoa dough between two sheet to an approximate square. Do the same with the vanilla dough. Try your best to roll both the same shape and size.

Now peel the top sheet off both, and put the cocoa dough on top of the vanilla dough. Peel the second sheet for cocoa dough as well, roll up the cookie dough into a long roll "like rolling swiss roll cake"

Refrigerate for 15 minutes

Preheat Oven at 180 deg
Cut cookies roll into thick slice and bake for 12-15 minutes or until brown

My two end pieces wasn't even. Hence, I mix up the dough, roll into marble design, roll into long roll and thickly slice and bake it. No wastage.