Half and Half Shortbread

half and half shortbread

Half wholemeal, half white, half chocolatey, half plain. These half and half shortbread biscuits just can’t make up their mind but they taste damn good regardless!

half and half shortbread

North East Scotland is known to be temperamental when it comes to weather, and right now it’s definitely living up to that reputation. It’s the middle of August – what much of the planet recognises as Summer – and today saw pouring rain and 8 degree temperature. Not exactly the standard most would expect from Summer time…

Such weather poses questions such as, “What do I wear today?” or “Surely I don’t have to turn the heating on in August?!”

Indecision sucks.

Well…it normally sucks, but there are some circumstances in which it should be celebrated. Such as in the case of my Half and Half Shortbread.

half and half shortbread

Being a Scot, I couldn’t have a blog without at least one shortbread recipe! This isn’t the most traditional of shortbread recipes – most of which contain only three ingredients – as it features dark chocolate, a delicious addition of sharpness warmly welcomed by the rich buttery-ness of shortbread.

I call it Half and Half Shortbread for several reasons. Firstly, because I use white and wholemeal flour. Secondly because half of it is naked while its counterpart is enveloped in smooth dark chocolate. It might sound mixed up but I can assure you, it’s positively scrumptious!

Shortbread normally turns out one of two ways. When made with just three ingredients or with the addition of semolina or rice flour, the shortbread is crisp and definitely biscuit-y. However, when made the way I chose to use, with cornflour, the result is a rich melt-in-the-mouth texture which is (in my opinion) much more indulgent and satisfying. Anyway, enough drooling. Have a go at making some of these half and half shortbread biscuits!

IMG_6061

First, place your butter into a large bowl or food mixer and beat the sugar in gradually until light, fluffy and well combined.

Sift all your flours into a separate bowl and mix them together. I like the nutty taste that wholemeal flour adds to the biscuits, it also makes biscuits with lovely golden flecks throughout which are always welcome!

Gradually fold the flour mixture into your butter and sugar until fully combined and starting to come together into a soft dough.

Tip the mixture onto a lightly floured surface and knead gently into a ball of dough.

Look out two large sheets of greaseproof paper and use a rolling pin (or clean wine bottle!) to roll the dough out between the sheets of greaseproof until it is 1 to 1.5 centimetres thick.

Use a biscuit cutter, the rim of a glass or just a sharp knife to cut your dough into biscuits of whatever shape you like. I opted for circles because I am lazy and have a terribly unsteady hand…

Place the biscuits evenly spread out on several baking trays lined with greaseproof paper. Place these in the fridge to chill for at least half an hour, this helps them retain a nice shape when baking.

In the meantime, preheat your oven…

Once chilled, pop the biscuits into the oven on their trays for 25-30 minutes until just turning golden brown at the edges.

Allow to cool and firm up slightly on the trays for about 5 minutes, then transfer the biscuits to wire racks to cool completely. Don’t worry if they feel a little soft when they come out of the oven, this is normal and they will firm up nicely when cooled. If they don’t firm up once cooled, just pop them back into the oven for another 5 minutes or so until you’re happy with them!

IMG_6057

IMG_6059

Meanwhile, melt your dark chocolate either on the hob over a pan of simmering water or simply in the microwave.

IMG_6065

Once completely cooled, dip your half and half shortbread biscuits into the dark chocolate and use a spatula or pastry brush to help you get a nice even coating. I opted for the half-dip effect to stick to the name I’ve anointed them with!

IMG_6064

IMG_6062

Place the half and half shortbread biscuits on a sheet of greaseproof paper or tin foil and allow to set either at room temperature or in the fridge until solid.

Click on any of the images below if you need to stock up on ingredients or equipment to whip up these half and half shortbread biscuits:

Well…what are you waiting for?? It’s time to EAT!!

IMG_6066

Half ‘n’ Half Shortbread

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 20-24

Half ‘n’ Half Shortbread

Half wholemeal, half white, half chocolatey, half plain, half sugar, half natural sweetener. These half and half shortbread biscuits just can't make up their mind! Well, they taste damn good regardless!

Ingredients

  • 225g softened butter
  • 60g caster sugar
  • 50g granular sweetener such as Natvia or Splenda (I just used this to keep the calories lower for the weightwatchers in my house, feel free to just use pure sugar instead!)
  • 125g plain white flour
  • 120g plain wholemeal flour
  • 90g cornflour
  • 200g dark chocolate (you might not need it all, it just gives you plenty to dip into!)

Instructions

  1. Place your butter into a large bowl and beat the sugar and sweetener (if using) in gradually until light, fluffy and well combined.
  2. Sift all your flours into a separate bowl and mix them together.
  3. Gradually fold the flour mixture into your butter and sugar until fully combined and starting to come together into a soft dough.
  4. Tip the mixture onto a lightly floured surface and knead gently into a ball of dough.
  5. Look out two large sheets of greaseproof paper and use a rolling pin to roll the dough out between the sheets of greaseproof until it is 1 to 1.5 centimetres thick.
  6. Use a biscuit cutter, the rim of a glass or just a sharp knife to cut your dough into 20-24 biscuits in whatever shape you like.
  7. Place the biscuits evenly spread out on several baking trays lined with greaseproof paper. Place these in the fridge to chill for at least half an hour, this helps them retain a nice shape when baking.
  8. In the meantime, preheat your oven – 170 degrees for conventional or 150 degrees for fan.
  9. Once chilled, pop the biscuits into the oven on their trays for 25-30 minutes until just turning golden brown at the edges.
  10. Allow to cool and firm up slightly on the trays for about 5 minutes, then transfer the biscuits to wire racks to cool completely. Don’t worry if they feel a little soft when they come out of the oven, this is normal and they will firm up nicely when cooled. If they don’t firm up once cooled, just pop them back into the oven for another 5 minutes or so until you’re happy with them!
  11. Meanwhile melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of simmering water until smooth.
  12. Once completely cooled, dip your shortbread biscuits into the chocolate and coat them as much as you like.
  13. Place the dipped biscuits onto some greaseproof paper or tin foil and allow to set at room temperature or in the fridge.
  14. Enjoy!
http://maverickbaking.com/half-and-half-shortbread/

You may also like…

 

Soft Chewy Chocolate Chip Cookies

 

Chocolate Lime Coconut Macaroons

[This post contains affiliate links]

Leave a Reply