Recipe No. 23 - Zebra Shortbread

Shortbread strikes me as tricky, It seems easy but its all in the baking time. Not long  enough and it could be soft, too long and it will be too hard.

This looked so nice because of the stripy pattern of dark and white chocolate.
First of all the dark and white chocolate are melted and left to cool, then meanwhile the butter, sugar, flour and egg are combined. The mixture is then split in half, half is mixed with the dark chocolate and the other half combined with the white chocolate.
Both of the clumps of dough are then sandwiched in between 2 sheets of clingfilm and rolled into rectangles and chilled.
After half an hour the 2 sheets of dough are pressed together. The edges are neatened and then the rectangle is cut into 3 and they are stacked up to form one large stripy brick, this is left for another 30 minutes in the fridge

I had to cook mine in batches and the second batch was chilled for about 10 extra minutes which made all the difference, the lines between the layers were much sharper.

The brick is thinly sliced, placed on baking paper and cooked for 10 minutes. Once cooked they must be left to cool on the sheets for a few minutes before being transferred to a cooling rack.

You can see the biscuit on the right at the front is smudged whereas the on the left the lines are clearer


I will definitely bake these again as I think they were slightly under baked, another minute would probably have made them more crunchy when they had cooled.