AuthorcookiesrecipeCategoryChocolate CookiesDifficultyBeginner
Place sugar and butter to mixing bowl and beat until light and creamy, electric mixers work great.
Add remaining dry ingredients and mix into a smooth dough.
Sandwich dough between 2 sheets on non – stick baking paper and roll out with rolling pin until an even 2 mm thickness.
Peel top layer of non – stick baking paper away from the dough with care and leave the bottom sheet with dough on it.
Bake for 15 mins or until lightly golden and firm to the touch.
Place cookies on wire rack to cool and have firmed completely.
Choc – Cream filling [ dark chocolate ]
125 g [40z] dark chocolate
1/4 cup [2 fl oz] cream
Simply place chocolate and cream in a saucepan over low heat and stir until combined and smooth.
Allow to cool, then once cool to touch, refrigerate until firm.
Pipe or spoon choc – cream mix in between two shortbread cookies, lightly pressing together, then serve.
Only add cream mixture to shortbreads as needed and ready to serve, this will keep the shortbreads crisp and deliciously fresh.
Ingredients
Directions
Place sugar and butter to mixing bowl and beat until light and creamy, electric mixers work great.
Add remaining dry ingredients and mix into a smooth dough.
Sandwich dough between 2 sheets on non – stick baking paper and roll out with rolling pin until an even 2 mm thickness.
Peel top layer of non – stick baking paper away from the dough with care and leave the bottom sheet with dough on it.
Bake for 15 mins or until lightly golden and firm to the touch.
Place cookies on wire rack to cool and have firmed completely.
Notes
