Chocolate Stuffed Shortbread

Chocolate Stuffed Shortbread

Ingredients

For the Shortbread Dough

 • 2 cups all-purpose flour (250g)

 • 1 cup unsalted butter, softened (227g)

 • ½ cup powdered sugar (60g)

 • 1 teaspoon vanilla extract

 • ¼ teaspoon salt

For the Chocolate Filling

 • 100g dark or milk chocolate (chopped or chips)

Instructions

In a mixing bowl, cream the butter and powdered sugar until light and smooth.

Add vanilla extract and mix well.

Gradually add flour and salt, mixing until a soft dough forms. Do not overmix—this keeps the cookies tender.

Take a small portion of dough and flatten it in your palm. Place a piece of chocolate in the center, then cover with more dough and roll into a ball or shape into a disc.

Place on a lined baking tray, leaving a little space between each.

Chill the shaped cookies in the fridge for 15–20 minutes (this helps them keep shape).

Preheat oven to 170°C and bake for 15–20 minutes until the edges are lightly golden.

Allow to cool—inside will be soft melted chocolate 🍫