Pink and Green Pinwheel Shortbread

SHORTBREAD ONE

150g plain flour

1/2 teaspoon salt

50g caster sugar

125g unsalted butter

1tsp red food colouring

1tsp green food colouring

SHORTBREAD TWO

125g  plain flour

25g cocoa powder

1/2 teaspoon salt

50g caster sugar

125g  unsalted butter

100g  a good quality white chocolate

1. Preheat the oven to 150 C / 300F Gas 2.

2. Make the first shortbread, sift together the flour salt and sugar. Cut butter into small cubes.

3. Divide the plain mixture between two bowls. In one bowl combine green food colouring into the dough, in the other bowl combine red food colouring to make pink dough. Knead lightly, wrap in cling film then place the dough in the fridge for 30 minutes.

4. Follow the same step for the second shortbread but include the cocoa with the flour (put in fridge for 30 minutes)

5. Cut the chocolate dough in half and roll out four rectangles from each ball of dough (they should be the same size). Roll out the dough on a lightly floured surface into equal-sized rectangles about 1cm (1/2 in ) thick.

6.Place the red shortbread on a sheet of greaseproof paper , place the chocolate shortbread on top of the plain one and then put the chopped chocolate onto the middle of the shortbread and scatter the smaller shards over the rest of the surface. Carefully roll the shortbread like a swiss roll, as tightly as possible, using the greaseproof paper to support it. (Don't worry if it breaks or the chocolate pokes through.) Once rolled, pinch both ends together to prevent the chocolate falling out. Using both hands, squeeze until it is 22cm long. Repeat this step for the green and chocolate dough.

7. Using a very sharp knife slice the roll into 1cm (1/2 inch ) slices.

8. Lay well spaced on to a baking tray lined with baking parchment. Bake for 25 minutes, or until the plain shortbread has darkened a little. 

9. Take care as these can burn quite easily if not watched. Cool completely on a wire rack