Double Choc Shortbreads
These delightful biscuits are rich and buttery, bursting with chocolatey goodness. A perfect treat for any occasion, these cookies are individually stamped and lovingly drizzled with a layer of luscious white chocolate. Complete with customizable touches using red writing icing, these cookies are sure to bring a touch of sweetness to your day.
— Constant Cookbook
Ingredients
- 200g butter , cubed
- 325g plain flour , plus extra for rolling
- 100g caster sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 100g dark or milk chocolate chips
- 200g bar white chocolate , melted
- red writing icing tube
Instructions
- Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer’s name with red icing on the spot, if you like.
Cook Time
12M
Prep Time
PT30M
Yield
Makes 25
Nutrition
- Calories: 192 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 12 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.12 milligram of sodium
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