Chocolate Shortbread Button Biscuits
Chocolate Shortbread Button Biscuits
MAKES 8 Biscuits
INGREDIENTS
- For The Biscuits
- 190g plain flour
- 135g unsalted butter (room temperature)
- 45g caster sugar
For The Filling
- 50ml double cream
- 100g dark chocolate buttons
METHOD
- Preheat the oven to 180C/160C Fan
- Cream together the butter and the sugar
- Sift in the flour
- Mix well to combine into a dough
- On a floured surface, roll out into a 2cm thick sheet and cut out 16 rounds
- Arrange on a lined baking tray
- Use a reusable straw to cut 4 circles out from the centre of 8 of the biscuits
- Cook for 10 minutes – do not allow the biscuits to turn golden
- Allow the biscuits to cool
For The Filling
- Heat the cream until it starts to simmer
- Put the chocolate buttons into a heatproof bowl, and pour the hot cream over the buttons
- Leave to stand for a minute to allow the buttons to melt, and then stir until the mxture is completely smooth
- Transfer the mixture into a piping bag
- Take one of the biscuits without holes cut in and on top of it pipe a ring of chocolate ganache
- Take one of the biscuits with holes and press this on top of the ganache, taking care not to crack it.
- Repeat on all other biscuits
- Allow to cool
- Best enjoyed with a delicious hot chocolate
Recipe by Cocoa Runners
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