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Two Tone (Chocolate/Hazelnut) Christmas Shortbread



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Two Tone Shortbread

  • 200 g Butter
  • 40 g hazelnut meal, (made in TM)
  • 100 g icing sugar, (made in TM)
  • 180 g plain flour
  • 50 g rice flour, (made in TM)
  • 30 g cocoa powder

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 180o

    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!


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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