Wednesday, 6 June 2012

Checkerboard Shortbread

Since my husband made such delicious shortbread the other day, we decided to experiment a little. I figured since I have some gorgeous cacao powder it would be perfect to be used in checkerboard shortbread.

Except its a little tricky to make it into more than 4 squares... so technically speaking it doesn't qualify as checkerboard. Who cares, it was delicious!


300g plain flour
200g margarine or butter
100g castor sugar
1 tablespoon cacao powder

Yields about 40 little cookies.

Preheat oven 160C, Gas mark 6.
Cream together the butter and sugar in a bowl. Gradually mix in the flour. Using your hands knead the mix together into a smooth ball.

Split the dough in half and mix in one tablespoon of cacao powder. The dough will become nice and dark.

Now you will have one ball of white dough and one ball of dark dough. Split them again so that you end up with 4 balls of dough.

Roll them out until they resemble ropes, about 30 cm long. Place one white and one dark 'rope' next to each other, and then one dark and one white 'rope' on top.

Place all of the 'ropes' on a sheet of baking paper, roll together and gently shape into a square.

Now cut into squares, about 5mm thick and place on baking tray.
Bake for 10-15min. Sprinkle with a little sugar while they cool.

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