Here’s a detailed recipe for a rich and indulgent chocolate-filled shortbread. This recipe will yield about 20 biscuits, depending on the size you choose to make them.
Ingredients
For the Shortbread:
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1 cup (225g) unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Filling:
- 1 cup (150g) dark chocolate chips or chopped chocolate
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- Optional: 1/2 teaspoon espresso powder or vanilla extract for flavor
Instructions
Shortbread:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, powdered sugar, and salt.
- Cream Butter: In a separate bowl, cream the butter and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Form Dough: The dough should be crumbly but hold together when pinched. If it’s too dry, add a little more butter.
- Chill: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps in handling the dough and enhances the texture.
- Shape Biscuits: Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
- Bake: Place on the prepared baking sheet and bake for 12-15 minutes or until lightly golden.
- Cool: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Filling:
- Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
- Melt Chocolate: Pour the hot cream over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth and creamy. Add butter and espresso powder or vanilla extract if using, and mix well.
- Chill: Allow the chocolate mixture to cool and thicken slightly, stirring occasionally.
Assembly:
- Fill Biscuits: Once the shortbread is cool, spread a generous amount of chocolate filling on the flat side of one biscuit, then sandwich with another.
- Set: Let the filled biscuits set for a while until the chocolate is firm.
Tips for Perfect Texture:
- Butter Temperature: Ensure your butter is at room temperature for a creamy texture.
- Don’t Overwork the Dough: Mix until just combined to keep the shortbread tender.
- Chilling: Chilling the dough is crucial for a crumbly texture.
- Baking Time: Don’t overbake; shortbread should be light golden, not brown.
Variations:
- Orange Zest: Add orange zest to the shortbread dough for a citrusy twist.
- Nutty Flavor: Mix finely chopped nuts (like almonds or hazelnuts) into the shortbread dough.
- Spices: Add spices like cinnamon or nutmeg to the dough for a warm flavor.
- White Chocolate Filling: Substitute dark chocolate with white chocolate for a different taste.
- Salted Caramel: Drizzle salted caramel over the chocolate filling for an extra indulgent treat.
Enjoy your homemade chocolate-filled shortbread biscuits! They’re perfect for special occasions or as a luxurious treat with your afternoon tea.