• 1 quantity raw Basic shortbread ingredients (see related recipe)
  • 1/4 cup cocoa powder
  • Preheat oven to 180°C. Line 4 baking trays with baking paper. Follow step 2 of Basic shortbread recipe.
  • Divide dough in half. Add cocoa to 1 portion. Knead until well combined.
  • Roll chocolate dough out between 2 sheets of baking paper to form a 22cm x 32cm rectangle. Repeat with plain dough. Place plain dough on top of chocolate dough. Roll dough up like a Swiss roll, starting from 1 long side. Wrap in baking paper. Refrigerate for 20 minutes.
  • Cut log into 8mm-thick rounds. Place onto trays. Refrigerate for 30 minutes.
  • Bake, 2 trays at a time, for 12 to 15 minutes or until golden and firm to the touch. Allow to cool on trays. Serve.