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Recipe for Black and White Shortbread

This black and white shortbread recipe produces a cookie with a white layer and a black layer. The black layer is made with chocolate, of course.

This dainty would be great for Halloween, Valentine's Day, Christmas, or any occasion when a special treat is called for.

Trivia: According to Wikipedia, shortbread is a type of unleavened biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Black and White Shortbread Recipe

Before serving, make these cookies into a "sandwich" using a red jam or jelly as the filling.

The recipe makes about three dozen cookies.

Ingredients for the White Shortbread

1/2 cup butter that has been removed from the fridge and allowed to soften
1/4 cup icing sugar or confectioner's sugar
1/2 teaspoon of vanilla extract
3/4 cup all-purpose flour
2 tablespoons of cornstarch

Preparation, White Shortbread

Place parchment paper over the bottom of a large cookie sheet or baking sheet.

Using a regular mixer, beat together the butter, sugar and vanilla. When this mixture is light, beat in the flour and cornstarch.

Flour a rolling surface, lightly. Place the dough on this surface and shape it into a ball. Roll out until the dough is 6 mm thick (this is about 1/4 inch).

Use a cookie cutter and cut the dough into shapes. Transfer these cookies to your baking sheet. Chill them in the refrigerator for 20 minutes.

Preheat your oven to 325°F.

Bake until the cookies are a pale gold on the edges. This usually takes fifteen minutes or a bit longer.

Place on a rack to cool.

Ingredients for the Black Shortbread

1/2 cup butter that has been removed from the fridge and allowed to soften
1/2 cup icing sugar or confectioner's sugar
1/2 teaspoon of vanilla extract
3/4 cup all-purpose flour
1/2 cup cocoa

Preparation, Black Shortbread

Serve your chocolate banana pancake with the rest of the banana and any topping or syrup that you like.

Prepare exactly as you did for the white shortbread, except you add cocoa along with the flour and omit the cornstarch.

Before baking, be sure to take off any excess flour that may be sticking to the top of the cookie. It will show up on the chocolate cookie.

When ready to serve, assemble the black and white shortbread cookies sandwich style with the black shortbread on top, the white shortbread on the bottom and a red jam or jelly in the middle.


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