Marble Shortbread Cookie – Crispy, Fluffy & Melt In The Mouth · PrimedTable
Singaporean-Malaysian🍰 Sweets & drinks
Marble Shortbread Cookie – Crispy, Fluffy & Melt In The Mouth
⏱ 55 min
A premium marble shortbread featuring pure butter for a crispy, fluffy texture that melts in the mouth. The top is glazed with dark and white chocolate in an elegant marble pattern, perfect for festive gifting, open houses, or special occasions. No mixer required—made entirely by hand with a surprisingly simple marbling technique.
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Adapted from a video by Che Nom
Biskut Marble Shortbread Premium – Rapuh, Gebu & Melt In The Mouth (Tak Perlu Mixer!)
unsalted buttercubed, softened but still cool227 g
egg yolk1
vanilla extract1 tsp
salt¼ tsp
dark compound chocolate or milk chocolate380 g
white compound chocolate80 g
oil
optional, to enhance chocolate shine
1 tbsp
Steps
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1
Measure out 295g all-purpose flour, 50g cornstarch, and 95g icing sugar. If the icing sugar is lumpy, sift it first. Cut 227g unsalted butter into cubes and let it soften slightly at room temperature while remaining cool, not melted.
2
Place the softened butter and icing sugar in a bowl and gently stir with a wooden spoon or spatula until the mixture becomes smooth, pale in color, and creamy. Avoid over-beating, as this will cause the shortbread to puff up and become tough.
3
Add 1 egg yolk, 1 tsp vanilla extract, and 1/4 tsp salt, then gently stir until just combined.
4
Sift together the all-purpose flour and cornstarch. Add the dry mixture to the bowl in 2–3 portions, gently folding in with a spatula or spoon after each addition. When the mixture resembles coarse breadcrumbs with a crumbly texture, gently bring it together by hand. Avoid overmixing, as excessive kneading develops gluten and makes the shortbread tough.
5
Butter a 10×10 inch (or 11 inch) baking pan and line it with parchment paper. Pour the dough into the pan and press it flat evenly using a spatula or plastic wrap to ensure uniform thickness.
6
Use a grid cutter to mark 64 squares on the dough. Prick each square with a fork several times to allow steam to escape during baking and prevent puffing.
7
Place the pan in a preheated 160°C oven on the middle rack with both top and bottom heat. Bake for 25–30 minutes until the surface turns a pale golden brown.
8
Remove the shortbread from the oven and let it cool completely in the pan before adding the chocolate topping. Ensure your glass bowl is completely dry to prevent the chocolate from seizing.
9
Using a double boiler, melt the dark and milk chocolate in a 1:1 ratio over low heat. Keep the water level low to prevent splashing into the chocolate. Add 1 tbsp oil to make the chocolate smooth and glossy. Avoid butter as it contains water and compromises the finish. Stir gently until smooth and shiny.
10
Melt the white chocolate separately in a double boiler and transfer it directly into a piping bag.
11
Once the shortbread is completely cool, pour the melted dark/milk chocolate over the surface. Spread it with a spatula or gently tilt the pan to let the chocolate cover the entire surface.
12
While the chocolate is still liquid, pipe white chocolate in straight lines and zigzag patterns over the surface using the piping bag. Quickly drag a toothpick or bamboo skewer across the lines in an alternating up-and-down motion to create an elegant marble pattern. Work fast—the chocolate sets quickly.
13
Once the chocolate has set but is not completely hard, use a sharp knife dipped in hot water and wiped dry to cut the shortbread along the marked grid lines. This prevents the chocolate from cracking. Alternatively, press the grid cutter all the way through while the chocolate is still liquid, then push out each piece after cooling.
14
Once the chocolate is completely set, store the shortbread cookies in an airtight container.
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