Preheat oven to 300°F.
To make plain shortbread, sift together flour, salt and sugar. Cut in butter until mixture combines. Knead lightly, then refrigerate dough 30 minutes before rolling out.
Follow same steps for chocolate shortbread, but include cocoa with flour.
Roll out each dough on lightly floured surface into equal-sized rectangles about 1/2-inch thick. Place plain shortbread on sheet of waxed paper, then place chocolate shortbread on top of plain one. Put bigger pieces of chocolate down middle of shortbread stack, and scatter smaller shards over rest of surface.
Carefully roll shortbread as tightly as possible, using waxed paper to support it. (Don’t worry if it breaks or chocolate pokes through.) Once rolled, pinch both ends to prevent chocolate falling out, then using both hands, squeeze roll about 8 inches long.
Using very sharp knife, cut roll into 1/2-inch slices. Line cookie sheet with parchment paper, or grease with butter. Lay slices on cookie sheet, leaving plenty of room in between. Bake 25 minutes, or until plain shortbread has darkened slightly to light golden color. Cool on wire rack.
Check out www.greenandblacks.com for more details. All materials are courtesy of Green & Black’s.
Published in the December 21, 2005 issue of Farm World.