THERMOMIX ® RECIPE

1 Two Tone (Chocolate/Hazelnut) Christmas Shortbread

Recipe's preparation

Two Tone Shortbread

 

Add butter and flours to sugar – mix together on speed 6 for 10 seconds.

2. Remove shortbread mixture from TM bowl, divide in half and place half back in bowl.  Place hazelnut meal and knead on interval speed for 20 seconds.  Roll hazelnut dough out between 2 sheets of baking paper to form a 22 cm x 32 cm rectangle.

 

3. Place second half of the shortbread dough back into the bowl with cocoa powder and knead on interval speed for 20 seconds.

4. Roll out chocolate dough as you have done for hazelnut dough.

5. Place hazelnut dough on top of chocolate dough. 

6. Roll dough up like Swiss roll, starting from long side.  Wrap in baking paper.  Refrigerate for 20 minutes.

7. Cut log into 8 mm thick rounds.  Place onto trays.  Refrigerate for 30 minutes.  Preheat oven to 180^o

8. Bake shortbread for 12 to 15 minutes or until golden and firm to the touch.  Allow to cool on trays.  Have a nibble on them yourself or give to someone who deserves a delicious Christmas treat!