Vanilla & Chocolate butter swirl shortbread cookies
Vanilla & Chocolate butter swirl shortbread cookies

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vanilla & chocolate butter swirl shortbread cookies. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vanilla & Chocolate butter swirl shortbread cookies is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Vanilla & Chocolate butter swirl shortbread cookies is something that I have loved my entire life.

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.

To get started with this recipe, we must 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 that.

The ingredients needed to make Vanilla & Chocolate butter swirl shortbread cookies:
  1. Get 90 g Pure butter ghee or unsalted butter
  2. Get 70 g Icing sugar
  3. Get 40 g Egg
  4. Make ready 200 g Plain flour
  5. Prepare 12 g Nutella
  6. Get 7 g Coco powder
  7. Prepare 1 tsp Vanilla extract

Vanilla definition is - vanilla bean. How to use vanilla in a sentence. The longer the beans steep the better the vanilla will be. Two beans doesn't get much done even in several weeks.

Instructions 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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