Vanilla, coffee and chocolate swirls

bake Baking sweet
Total: 7 hr 27 min. | Active: 45 min.
vegetarian

Vanilla, coffee, chocolate and hazelnut blend together beautifully in these biscuits. Shortcrust pastry made with three different flavours and turned into delicious swirls covered with chocolate or hazelnut spread (or whatever you prefer). These shortcrust biscuits are not too sweet and are therefore ideal for pairing with a delicious, sweet spread. To make shortcrust pastry, you will need a fridge. If you are having difficulty making your shortcrust pastry, pop it in the fridge for 15 mins. – this will make it easier to handle. The shortcrust pastry can be made the day before and wrapped in cling film like a sausage and kept in the fridge. Simply cut it into slices the next day, bake it and add your favourite spread.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 20 pieces

Basic biscuit dough
380 g white flour
130 g icing sugar
¼ tsp bourbon vanilla sugar
½ tsp salt
190 g butter, cut into pieces, cold
1  egg, beaten
¼ dl milk
Coffee dough
1 tsp instant coffee
1 tsp water, hot
Chocolate dough
1 tsp cocoa powder
1 tbsp water, hot
To bake
2 tbsp chocolate spread

How it's done

Basic biscuit dough

Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and milk, combine quickly to form a dough. Divide the dough into thirds, flatten one portion a little, cover and chill for approx. 30 mins.

Coffee dough

Dissolve the coffee in water, knead into one portion of the basic dough. Flatten the coffee dough a little, cover and chill for approx. 30 mins.

Chocolate dough

Dissolve the cocoa in water, knead into the final portion of basic dough. Flatten the chocolate dough a little, cover and chill for approx. 30 mins.

To shape

Between two sheets of baking paper, roll out the portions of dough into equal-sized rectangles approx. 2 mm thick. Leave the basic dough on the baking paper, top with the coffee dough and chocolate dough, press down gently. Carefully shape the dough into a roll, cover and chill for approx. 5 hrs. Cut the roll into slices approx. 4 mm thick, place on a baking tray lined with baking paper.

To bake

Approx. 12 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack. Cover the biscuits with chocolate spread.

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