Melt in your mouth Hollandaise Biscuits

This simple shortbread recipe is easy to make and accompanies tea, coffee and hot chocolate beautifully. For a truly fun experience, try adding some fun and nice patterns to the biscuits by arranging different coloured/flavoured dough in various layers. Here I will show you how to make checkerboard biscuits and swirl biscuits by using vanilla dough and chocolate dough. I guarantee the biscuits will disappear in minutes! Perfect for a high tea or a gifts to guests.

Makes about 50 biscuits…some may have mysteriously disappeared in the making…;o)

For the Vanilla Dough

  • 500g plain flour
  • 300g unsalted butter, at room temperature, cut into cubes
  • 150g icing sugar
  • 1/2 vanilla pod split lengthways (or use 2 tsp vanilla extract)
  • 2 egg yolks

For the Chocolate Dough

  • 290g plain flour
  • 30g good quality dark cocoa powder
  • 180g unsalted butter, at room temperature, cut into cubes
  • 90g icing sugar
  • 2 egg yolks
  • Reserved egg white for assembly
Method:
To make the vanilla dough:

  1. Sift the flour into a bowl.
  2. Put the butter and sifted sugar (make sure there are no lumps) in a bowl with the vanilla. Cream together until light and fluffy. Mix in the egg yolks and beat until smooth.
  3. Add the flour to the mix until it is well combined and forms a dough.
  4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

To make the chocolate dough:

  1. Sift the flour and cocoa powder into a bowl.
  2. Put the butter and sifted sugar (make sure there are no lumps) in a bowl. Cream together until light and fluffy. Mix in the egg yolks and beat until smooth.
  3. Add the flour and cocoa to the mix until it is well combined and forms a dough.
  4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

Preheat oven to 180 degrees C (350 degrees F).

To assemble as a checkerboard pattern:

  1. Set aside one quarter of the vanilla dough.
  2. Roll out the remaining vanilla dough and all of the chocolate dough until the dough is 1cm thick. Cut each dough flavour into 1cm wide strips until you have 5 chocolate dough strips and 4 vanilla dough strips.
  3. Place a strip of chocolate dough on your work bench. Lightly brush it with egg white and place a strip of vanilla dough next to it. Brush the vanilla dough strip with the eggwhite and place a chocolate strip next to it and brush with eggwhite.
  4. Repeat with two more layers on top, alternating the flavours in a checkerboard manner until you have a block of dough 3 strips high by 3 strips wide.
  5. Roll out the remaining vanilla dough on a lightly floured surface to about 3mm thick and 15cm wide and as long as the block of checkered dough length. Trim to neaten the rectangle and wrap it around the checkerboard filling.
  6. Trim to neaten the ends. Wrap it in plastic wrap and chill for 1 hour so it becomes firm.

To assemble as a swirl pattern:

  1. Roll out all of the vanilla and chocolate doughs until they are about 5mm thick.
  2. Lay the vanilla dough on the work surface and brush it all over the top with eggwhite.
  3. Place the chocolate dough on top of the vanilla dough and brush the top with eggwhite.
  4. Start rolling the dough towards you to form a log.
  5. Trim the ends to neaten.
  6. Wrap it in plastic wrap and chill for 1 hour so it becomes firm.

Remove dough from the refrigerator and cute the log into 1cm slices. Place on a baking tray lined with baking paper and cook for about 18 minutes until lightly golden.

Store in an airtight container in a dry, cool location for several days.