"Giraffe" Cookies: Spotted Shortbread

Giraffe cookies are shortbread cookies with a spotted pattern, all made from a single dough: most of it stays light, while a small piece gets tinted with cocoa and sour cream. They bake in just 15-20 minutes at 170°C, and the result, I promise, wins over the whole family. Recommended.

"Giraffe" Cookies

Shortbread cookies with a spotted chocolate pattern: light dough with cocoa accents, rolled out between sheets of plastic wrap.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 30 cookies

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 2 cup flour
• 1 cup powdered sugar
• 100 g butter room temperature
• 0.5 cup vegetable oil
• 5 g baking powder
• 1 ml vanilla essence
• 1.5 tbsp cocoa powder
• 1 tsp sour cream

Method

 

1. Beat the room-temperature butter with the powdered sugar using a whisk until smooth, then pour in the vegetable oil and mix again.
2. Add the vanilla essence and baking powder, then gradually stir in the flour and knead the dough.
3. Pinch off a piece of dough the size of two walnuts and mix in the cocoa and sour cream - this becomes the chocolate dough.
   
4. On a floured surface (ideally between sheets of plastic wrap), roll the white dough into a sheet. Pinch off pieces of the chocolate dough, roll them into ropes, and arrange them on top.
   
5. Cover with plastic wrap and roll together so the pattern presses into the sheet. Remove the wrap, cut into pieces, and place on parchment.
   
6. Bake in a preheated oven at 170°C for 15-20 minutes. Let the cookies cool. Enjoy!
   

Notes

Roll the dough on plastic wrap - it's quite fragile.

Tips

• The dough isn't the most cooperative - roll it out between sheets of plastic wrap so it won't tear or stick.
• A piece the size of two walnuts is enough for the chocolate dough - the spots should be an accent, not the background.