Vanilla & Chocolate butter swirl shortbread cookies

Name: Vanilla & Chocolate butter swirl shortbread cookies
Yield: About 18 slices
Cuisine: British
Ingredients: 90 g Pure butter ghee or unsalted butter; 70 g Icing sugar; 40 g Egg; 200 g Plain flour; 12 g Nutella; 7 g Coco powder; 1 tsp Vanilla extract

Jennifer Su @jennifersu_E

Simply think that they are so pretty so have to make them by myself. ❤️

Ps.
1) Pure butter ghee can be replaced by unsalted butter but it will be less creamer.
2) The cookies in this recipe are quite crispy so please reduce the oil bit if prefer they are slightly softer.

Simply think that they are so pretty so have to make them by myself. ❤️

Ps.
1) Pure butter ghee can be replaced by unsalted butter but it will be less creamer.
2) The cookies in this recipe are quite crispy so please reduce the oil bit if prefer they are slightly softer.

Jennifer Su @jennifersu_E

Simply think that they are so pretty so have to make them by myself. ❤️

Ps.
1) Pure butter ghee can be replaced by unsalted butter but it will be less creamer.
2) The cookies in this recipe are quite crispy so please reduce the oil bit if prefer they are slightly softer.

Simply think that they are so pretty so have to make them by myself. ❤️

Ps.
1) Pure butter ghee can be replaced by unsalted butter but it will be less creamer.
2) The cookies in this recipe are quite crispy so please reduce the oil bit if prefer they are slightly softer.

Saved

Ingredients

About 18 slices

90 gPure butter ghee or unsalted butter
70 gIcing sugar
40 gEgg
200 gPlain flour
12 gNutella
7 gCoco powder
1 tspVanilla extract

Saved

Steps

1

Mix butter and icing sugar well until the mixture goes pale. Add in the vanilla extract and mix them well.
2

Add in the egg.
3

Add the sieved flour and mix well.
4

Divide the dough into three small doughs.
5

Add Nutella in one dough and mix them well; add coco powder in another dough.
6

Use the cling film to wrap the doughs and leave them in the fridge to chill for 20-30 minutes..
7

Divide the doughs into small balls (4g/ ball).
8

Take two balls from each colour and place them as shown in the picture. And then push all the balls together a bit.
9

Put the dough in the palm and roll it in ONE direction (clockwise or anti-clockwise)
10

Place the dough on a baking paper and gently press the dough. Bake in a 170C oven for 15-18 minutes. Leave them on the baking tray for 5 minutes after moving out from the oven and then put them on a rack to cool. Enjoy!!