Chocolate Filled Shortbreads
by Tarla Dalal
Added to 371 cookbooks
This recipe has been viewed 24122 times
Shortbreads with a scrumptious chocolate cheese filling.
- Sieve together the flour, baking powder and cornflour. Keep aside.
- Cream the icing sugar and butter till light and fluffy.
- Add the flour mixture and mix well to make a soft dough. Refrigerate for about 15 minutes.
- Combine all the ingredients and divide into 18 to 20 portions.
- Keep aside.
- Divide the dough into 2 portions and roll out each portion into a sheet of 3 mm. (1/8") thickness.
- Brush one sheet with cold water and place portions of the filling on it at an equal distance from each other.
- Cover with the second sheet and press down around each mound of filling.
- Cut into circles using a 75 mm. (3") diameter cookie cutter, ensuring that the filling stays in the centre.
- Knead the left-over portion of the dough and repeat steps 1 to 4.
- Place the cookies on a greased baking tray and bake in a pre-heated oven at 180°C (360°F) for 10 to 15 minutes.
- Remove form the oven and cool on a wire rack.
- Using a sieve, dust the cookies with cocoa powder.
- Store in an air-tight container.
Nutrient values (Abbrv) per shortbread
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