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Striped shortbread


Makes: 20
timePrep time: 40 mins
timeTotal time:
Striped shortbread
Recipe photograph by Sam Folan
Try your hand at these fun shortbread biscuits – they’re easier than they look!

Makes: 20
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
175Kcal
Fat
10gr
Saturates
6gr
Carbs
20gr
Sugars
6gr
Fibre
1gr
Protein
2gr
Salt
0.14gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 225g soft unsalted butter
  • 125g icing sugar, sifted
  • 275g plain flour
  • 60g cornflour
  • ½ tsp fine sea salt
  • 25g cocoa powder, sifted
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 egg white, lightly beaten

Step by step

Get ahead
Prep to the end of step 4 the day before baking. The biscuits keep for up to a week in an airtight container, or can be frozen.
  1. In a large bowl, cream together the butter and icing sugar with a wooden spoon until well softened and combined. Gradually beat in the flour, cornflour and salt until a soft dough forms. Weigh the dough, divide into 2 pieces and place one piece in another bowl.
  2. Knead the cocoa powder and vanilla thoroughly into one half of the dough, and the almond extract into the other half.
  3. Roll each piece of dough between two sheets of baking paper to a 25cm square, about 5mm thick. Chill both doughs, still in their papers, for 30 minutes until firm.
  4. Remove the top layer of baking paper from the chocolate dough. Lightly brush with egg white and top with the almond dough (removing the baking paper). Trim the edges to give straight sides and cut the dough into 4 equal strips. Stack the strips, brushing each time with egg white to secure the layers. Cover loosely and chill for a further 30 minutes, or overnight.
  5. When ready to bake, preheat the oven to 200°C, fan 180°C, gas 6 and line 2 oven trays with baking paper. Cut the dough across into 1cm thick slices and space them apart on the prepared trays.
  6. Bake for 12-14 minutes or until the edges begin to brown. Leave the biscuits on the trays for 5 minutes then transfer to a wire rack to cool completely.

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