Two-tone shortbread cookies

Who doesn’t love shortbread cookies, buttery and crumbly biscuits which in italian take their name from one of the most important patisserie pastry dough, the pasta frolla? Question: plain or with cocoa? Answer: why not both? These shortbread cookies are cute and have that chocolate touch that everybody appreciate ,but without having a too strong taste…

Time of cooking

30 minutes + standing


about 50 biscuits

What did I use

a rolling pin, a pastry board, a zigzagged knife, two baking trays, two sheets of oven paper


00 flour: 500 gr

Butter: 250 gr

Sugar: 250 gr

Eggs: 2

Baking powder: 2 teaspoons

Vanillin: a pinch

Salt: a pinch

Cocoa: 1 full spoon

How did I do

I kneaded all the ingredients but not the cocoa.

I divided the dough in two parts and added cocoa to one of them.

I let the two doughs stand in the wrap in the fridge for at least half an hour.

I stretched out the two doughs tall about half a centimeter and I put one on the other, gently pressing to unite them.

I rolled the two-tones dough and I let stand in the freezer for about 20 minutes.

I cut the roll in slices large about one centimeter, I put them distant between each other and cooked for 15-20 minutes.

I served cold.

Buon appetito!

Two-tone shortbread cookies

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