Le Goûter: Vanilla & Chocolate Shortbread Cookies

Shortbread cookies are easy to make and everybody loves them! Traditionally made of one part of sugar, two parts of butter and three parts of flour, their crumby texture is perfect and delicious with coffee. Recipes have evolved and this version combines a buttery & vanilla flavor with a delicious chocolate aroma.

So invite your friends over for coffee and surprise them with those fabulous homemade cookies!

Vanilla Dough:
Granulated Sugar: 135g ( 0.30 lbs)
Unsalted Butter: 205g (0.45 lbs)
Salt: 2g (1 tsp)
Vanilla Extract: 5g (1 tbsp)
1 Egg
Cake Flour: 155g (0.35 lbs)
All-Purpose Flour: 155g (0.35 lbs)

In the bowl of a mixer, combine both flours, the granulated sugar and the salt. Mix slowly with the paddle attachment for 30 seconds.
Add the butter and continue mixing on low to medium speed, until it looks like sand (about 2 min). Add the egg and the vanilla extract. keep mixing until the dough comes together. Wrap the dough with a plastic film and leave it to rest in the fridge for at least 30 minutes.

Chocolate Dough:

Granulated Sugar: 135g ( 0.30 lbs)

Unsalted Butter: 205g (0.45 lbs)

Salt: 2g (1 tsp)

Vanilla Extract: 5g (1 tbsp)

1 Egg

Cake Flour: 140g (0.30 lbs)

All-Purpose Flour: 140g (0.30 lbs)

Cocoa Powder: 30 g (1 oz)

In the bowl of a mixer, combine both flours, the granulated sugar, the cocoa powder and the salt. Mix slowly with the paddle attachment for 30 seconds.
Add the butter and continue mixing on low to medium speed, until it looks like sand (about 2 min). Add the egg and the vanilla extract. keep mixing until the dough comes together. Wrap the dough with a plastic film and leave it to rest in the fridge for at least 30 minutes.

Preheat the oven to 180C (350F).

Roll out the chocolate dough. Cut it in a rectangle of about 20 cm x 30 cm (8in x 12in). Keep it aside.

Roll out the vanilla dough. Cut it in a rectangle of about 20 cm x 30 cm (8in x 12in).

Brush the top of the vanilla dough with a little bit of water. Place the rectangle sheet of chocolate dough on the top of the vanilla rectangle.
Trim the edges of the two-layered rectangle.

Roll it up. Slice the roll into 1cm thick (about 1/3 in) cookies. Arrange them on a baking pans lined with parchment paper. Bake them for about 8 to 10 min.