Spiced Chocolate Marble Shortbread
Updated Dec. 20, 2022
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/230 grams unsalted butter, at room temperature
- 1cup/205 grams granulated sugar
- 1teaspoon kosher salt (Diamond Crystal)
- 1 to 2large egg yolks
- 2½cups/320 grams all-purpose flour (see Tip)
- 3tablespoons Dutch-processed cocoa powder
- 1tablespoon toasted sesame oil
- 1tablespoon finely grated citrus zest (such as lemon, orange or lime)
- 1½teaspoons ground ginger
- 2tablespoons candied ginger, chopped (optional)
Dough (or Use Half-batch of Butter Shortbread Dough)
For Finishing
Nutritional analysis per serving (24 servings)
165 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 82 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
- Step 2
Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.
- Step 3
(If you’re starting with a half batch of Butter Shortbread Dough, start here.) Divide the crumbled dough into two portions (if the dough feels too crumbly to come together, mix in an additional egg yolk before dividing). To one half, add the cocoa powder and mix into the dough until evenly incorporated using a rubber spatula or your fingers. Use your hands to spread the chocolate dough on a sheet of parchment paper into a 7- by 10-inch rectangle. To the second portion of the dough, add the toasted sesame oil, citrus zest, ground ginger and candied ginger, if using, and mix until evenly distributed. Place the spiced dough on top of the chocolate dough and use your hands to spread in an even layer until it reaches all sides of the bottom dough.
- Step 4
Fold the dough in thirds similar to how you might trifold a letter: With the short edge running parallel to you, lift the right long side and fold it over until the right edge of the dough aligns with the center of the dough. Fold the left side over the top. Press down lightly on the dough to adhere the fold. Slice the dough lengthwise, down the middle, and stack the two halves on top of each other with the cut sides facing opposite directions. Press down again lightly to adhere. You should have what looks like a log at this point. Wrap the log in the sheet of parchment and refrigerate for at least 45 minutes and up to 3 days.
- Step 5
Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Trim the edges of the chilled log by shaving off any rounded sides. Slice the log in half lengthwise to make two strips. Further slice each strip crosswise into ½-inch rectangles. Lay the pieces on the prepared baking sheet, spacing at least ½ inch apart. Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 5 days. Thaw at room temperature before serving.
- If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.
Private Notes
Comments
The folding method. 7"x10" - like a sheet of paper short side 7" parallel to your body - facing you long side 10" perpendicular to your body - the sides Fold right 10" side over to the middle (result: 3.5" no fold + 1.75" folded over) Fold left 10" side over to the middle (result: 1.75" folded over + 1.75" folded over) total size left after the 2 long folds = 1.75" + 1.75" = 3.5" x 10" Cut in half lengthwise and stack. DONE. Final measurement 1.75" x 10". Wrap and continue.
I'm rather suspicious of the whole group of recipes posted today. This one gives vague folding directions, the strawberry jam crumble recipe doesn't give oven temperature, the salted caramel one references an egg white but doesn't say what to do with it. The "savory" one includes a cup of sugar. I can't help wondering what else was overlooked. I'm steering clear of all of them.
I didn't find the folding directions confusing. If you visualize a letter, you could fold the bottom third up, crease it, and fold the top third down so the top edge of the letter meets the first fold. Now it can go into an envelope-- or, if it's cookie dough, it can move on to the next step.
great cookie - very pretty, nice crunchy texture. chocolate sesame ginger lemon flavors go well together. It would help if there were a few diagrams for the folding technique.
I adore these cookies, but every time I make them I remember a key thing to fix: if you make as instructed, one half will be too dry (on account of the cocoa powder) and one half too wet (the sesame oil). Use one yolk and only a cup and a half of flour before splitting the dough. Then add the second yolk to one half (the cocoa half) and more flour to the other (the ginger, zest, and sesame). This helps the folding process a lot and gives you a more consistent texture.
I had to make a double batch for a cookie swap I would say skip that last instruction to cut again if you want the longer rectangle as pictured. I would also say I could have kept for longer than the instructed 22 minutes. If I had a redo, I probably would have waited longer for them to get toastier. I think it’s a special cookie and would recommend!
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