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Chocolate, Vanilla, & Hazelnut Shortbread Swirl Cookies

vegan shortbread swirl cookies recipe

Melt in the mouth, chocolate, vanilla, and hazelnut vegan shortbread swirl cookies. Make the dough ahead of time and freeze for up to a month to make sure you’re never without cookies!

Scale

Ingredients

For the Vanilla Shortbread

For The Chocolate Shortbread

For the Hazelnut Crunch

For Baking

Instructions

To Make the Vanilla Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 3 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Chocolate Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 5 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Hazelnut Crunch

  1. Place the hazelnuts and sugar in a food processor and run on medium speed until the hazelnuts are all chopped into chunky pieces.

To Assemble the Shortbread

  1. Remove the shortbread from the fridge and unwrap, leaving the pastry sat on the unfolded sheet of cling film. Lightly dust the surface with plain white flour and roll out with a rolling pin to around a 20 x 30cm rectangle.
  2. Once rolled out, use a clean pastry brush to remove any excess flour from the surface of the vanilla dough.
  3. Unwrap the chocolate dough and repeat the same process – rolling it out on top of the cling film until it’s a 20 x 30cm rectangle. Remove any excess flour on the surface and then brush the top with a tablespoon of plant milk. Carefully lift the vanilla dough by picking up the cling film beneath it. Flip it over onto the chocolate dough.
  4. Without removing the top layer of cling film, roll over the two doughs with a rolling pin to seal them together.
  5. Remove the top layer of cling film and use a sharp knife or pizza cutter to slice the dough into a neat rectangle.
  6. Use the bottom layer of cling film to help you roll the dough into a tight spiral. You want to roll the dough from the long 30cm edge, not the 20cm one. Place in the fridge to chill for at least an hour.
  7. Once chilled, remove from the fridge and unwrap the long spiraled cylinder of dough. Brush the outside of the dough with plant milk and roll it in the hazelnut crunch. Place the dough back on the cling film and wrap tightly.
  8. At this stage, you can either slice the dough into 1/2cm coins and bake or you can freeze the well wrapped dough for up to a month. Be sure to defrost the dough in the refrigerator overnight before slicing and baking.
  9. When you’re ready to bake, preheat the oven to 160c/320f fan. Arrange the coins of shortbread on a baking tray lined with baking parchment and bake for 18-20 minutes.
  10. Place shortbreads on a cooling rack and allow to cool fully before serving.

Notes

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