Stripey Two-Chocolate Shortbread/ Biscuits sablés rayés aux deux chocolats.

Hello my gluten free lovelies, couldn’t let my blogaversary go by without leaving you with a little treat.

Stripey Two-chocolate Shortbread

Makes about 20

  • 23g dark chocolate (70% cocoa solids) roughly chopped
  • 23g white chocolate, roughly chopped
  • 6 1/2 tbps/63g unsalted butter, at room temperature
  • 1/3 cup/50g golden natural caster sugar
  • 1 small egg at room temperature
  • 1/4 tsp vanilla extract
  • 1/2 cup/75g of superfine brown rice flour
  • 1/4 cup/25g sweet rice flour
  • 1/4 cup/25g tapioca flour
Melt the dark chocolate in a small heatproof bowl set over a pot of hot water, set aside. Do the same for the white chocolate (this is a real pain, you have to be careful if you leave it too long or on too high a heat it turns into a solid lump, but now that I think about it, that still works for this recipe, so don’t fret!)


Put the butter in a mixing bowl and mix until creamy, add the sugar and continue beating until you get a nice fluffy texture. Beat the egg and vanilla till just combined, then add to the mixture in the bowl and beat together. Sift the flour, baking powder and salt into the bowl and mix with a wooden spoon until it turns into a dough.
Divide the dough in half, and out each half into two separate bowls, add he melted white chocolate to one half of dough and mix together, then add the dark chocolate to the other half of the dough and mix in well till it becomes a nice brown colour.


Make the white chocolate dough into a brick shape set between two sheets of clingfilm and roll into a 20×15 cm rectangle. Do the same for the dark chocolate dough. Carefully lift the white chocolate dough onto a tray and chill in the fridge for 30 minutes, Do the same for the dark chocolate dough.


Put the white chocolate dough on a chopping board, Peel off the top sheet of cling-film so there’s only one piece at the bottom, then peef the top sheet of clingfilm off the dark chocolate dough and place on top of the white chocolate dough so there’s one piece of cling film on top of the dark chocolate dough and one piece at the bottom of the white chocolate dough. Gently press the two pieces together, then peel the top sheet of cling film off the top of the dark chocolate dough.


Then with a sharp knife neaten up the rectangle so it’s exactly 20×15 cm, then cut lengthways into 3 strips each 20×5 cm, stack the stips into a brick shape then wrap up in cling film and put back in the fridge for another 30 mins.


Preheat the oven to 180ºC/350ºF


Now for the stripey bit 🙂


with a sharp knife again, cut the dough brick across into 5mm slices (yep I actually used a tape measure for this part) then set them on a baking tray lined with baking paper slightly apart. Make sure you clean/wipe down the knife after each cut for nice uniform slices.


Bake for 8 to 10 minutes or until lightly golden around the edges. You may to bake them in batches.


Remove from the oven, leave to cool then eat away!


Adapted from a recipe in The Great British Bake-Off by Linda Collister

Biscuits sablés rayés aux deux chocolats.

Pour 20 biscuits

  • 23g de chocolat noir (70% de cacao) grossièrement haché
  • 23g de chocolat blanc, grossièrement haché
  • 63g de beurre à température ambiante
  • 50g de sucre cristallisé
  • 1 oeuf à température ambiante
  • 1/4 c à c d’extrait de vanille
  • 75g  de farine de riz complète
  • 25g  farine de riz gluant
  • 25g farine de tapioca
Faites fondre le chocolat noir au bain marie et laissez de coté, puis faites de même avec le chocolat blanc.


Mettez le beurre dans un saladier et battez jusqu’à ce qu’il soit crémeux , ajoutez le sucre et continuez à battre jusqu’à ce qu’il devienne lisse. Battez l’oeuf avec la vanille puis ajoutez au mélange et battez jusqu’à ce que le mélange devienne homogène.


Tamisez les farines et le poudre à lever avec le sel et mélangez avec une cuillère en bois jusqu’à l’incorporation.


Coupez la pâte en deux puis mettez les deux pâtes dans deux bols séparés et ajoutez le chocolat noir dans un des bols et mélangez et faites de même avec le chocolat blanc avec l’autre pâte.


Formez une boule de pâte rectangulaire avec la pâte au chocolat noir, enveloppez avec deux couches de film alimentaire et roulez la boule en rectangle de 20x15cm, Faites de même avec la pâte au chocolat blanc puis déposez les au frais pendant une demie heure.


Mettez la pâte au chocolat blanc sur une planche à découper et pelez la couche du film étirable au dessus, faites de même avec la pâte au chocolat noir, puis posez la pâte au chocolat noir dessus la pâte au chocolat blanc.


Taillez les bords irréguliers des pâtes pour que le rectangle soit 20×15, puis à l’aide d’un couteau bien tranchant coupez verticalement en trois bandes de 20x5cm et mettez les bandes au meule et remettez au frais pendant 30 minutes.


Préchauffez le four à 180ºC/350ºF


A l’aide d’un couteau bien tranchant, coupez la pâte en tranches à travers, de 5mm et mettez chaque tranche sur une plaque à four.


Mettez au four pendant 8 à 10 minutes.


Laissez refroidir et mangez!
Adaptée d’une recette de Best British Bake Off

7 thoughts on “Stripey Two-Chocolate Shortbread/ Biscuits sablés rayés aux deux chocolats.

    • Thanks Chele! You can’t go wrong with a baked treat for gluten free friends. Hope they like it, I love the fact that they’re stripey, you could wrap them up in baker’s twine to match the stripes! Let me know how they turn out 🙂

  1. Thanks so much for this recipe! I haven’t been baking much, but I have been on a quest for a great shortbread recipe for years…since an old work colleague of mine baked the most amazing shortbread, then refused to share the recipe!

    A very happy blogaversary to you, and I hope your wrists are doing well!

    • Hey Holly, it’s great to hear from you. Wrists are o.k. thanks for asking…absolutely killed me after this post but resting them seems to be doing me good. Weird that your colleague refused to share the recipe, but happy that I could help to right the wrong. Have been breezing through your blog every now and then and things seem to be going well for you here. Keep smiling and Take care! x

    • Ooh! You could try substitutes? Although it’s a shortbread recipe. The butter doesn’t play a huge role because the chocolate takes on most of the flavour, so something free of butter with the same consistency should work well

      • I might be able to use coconut oil or palm fruit shortening (the good kind). I love shortbread! My mom used to make shortbread with mini chocolate chips it and a little orange flavoring added.

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