Two tone shortbread cookies recipe - egg free

This is a foolproof two-tone shortbread cookies recipe and won't require any kitchen high tech gadgets. I am not a well-experienced baker but these cookies always come out right and disappear in a flash. You can play with a recipe and use dairy-free butter to make cookies vegan or adjust the amount of sugar to your preference.

To make cookies you will need:

- 250g butter (softened)
- 1 teaspoon vanilla extract (optional)
- 110g caster sugar
- 360g plain flour
- 15g cocoa powder

Preheat the oven to 190C/375F/Gas 5.

Leave butter outside for 15-20 minutes to soften up and once it is soft, mix it with caster sugar until smooth. Next, stir in the flour and knead until you get an even smooth dough.

Divide your dough into two parts. Add vanilla extract to one part of the divided dough and knead until fully incorporated and mixed. Add cocoa powder to the second part and knead well until mixed and dough has an even colour to it.

Divide again both flavour doughs into two equal parts: one we will use to make swirly shortbread and another for squares.

To make swirly shortbread. Take one part of vanilla and one part of the cocoa dough. Roll out until they are 1cm/ 1/2in thick each. Then place the cocoa rolled out dough on top of the vanilla and gently roll them together to make a scroll. Wrap in clingfilm and leave in the fridge for 20 minutes to set.

To make two-tone shortbread squares. Take the remaining vanilla and cocoa dough and divide each into two parts. You should have four equal dough parts. Shape each into a rectangle and arrange them into a check pattern. Wrap in clingfilm and leave in the fridge for 20 minutes to set.

Once set, cut into rounds/squares 1cm/ 1/2in thick and place onto a baking tray.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack and enjoy.

Happy baking,
Marija


PS: Any questions, just leave a comment below.