Two Tone Shortbread

The ingredient of Two Tone Shortbread

250g butter softened
1 cup icing sugar
1 tsp vanilla extract
2 cups plain flour
1 2 cup cornflour
1 4 cup cocoa powder

The Instruction of two tone shortbread

preheat oven to 180c line 4 baking trays as soon as baking paper
using an electric mixer cream butter sugar and vanilla until pale build up flour and cornflour advocate to combine direction onto a floured surface knead gently until smooth
divide dough in half grow cocoa to 1 portion knead until well combined
roll chocolate dough out along with 2 sheets of baking paper to form a 22cm x 32cm rectangle repeat in imitation of plain dough place plain dough going on for pinnacle of chocolate dough roll dough going on later than a swiss roll starting from 1 long side wrap in baking paper refrigerate for 20 minutes
cut log into 8mm thick rounds place onto trays refrigerate for 30 minutes
bake 2 trays at a time for 12 to 15 minutes or until golden and unmovable to the touch attain to cool a propos trays serve

Nutritions of Two Tone Shortbread

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