How to Make Perfect Vanilla & Chocolate butter swirl shortbread cookies

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, vanilla & chocolate butter swirl shortbread cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vanilla & Chocolate butter swirl shortbread cookies is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Vanilla & Chocolate butter swirl shortbread cookies is something which I’ve loved my entire life. They are fine and they look fantastic.

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning a sheath or a pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called. The bean (fruit) is commonly used for flavoring, but it is also used to make medicine.

To get started with this recipe, we have to first prepare a few ingredients. You can have vanilla & chocolate butter swirl shortbread cookies using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vanilla & Chocolate butter swirl shortbread cookies:

1. Make ready 90 g Pure butter ghee or unsalted butter
2. Make ready 70 g Icing sugar
3. Get 40 g Egg
4. Make ready 200 g Plain flour
5. Prepare 12 g Nutella
6. Prepare 7 g Coco powder
7. Take 1 tsp Vanilla extract

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Steps to make Vanilla & Chocolate butter swirl shortbread cookies:

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!!

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