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

  1. Preheat the oven to 180C/160C Fan
  2. Cream together the butter and the sugar
  3. Sift in the flour
  4. Mix well to combine into a dough
  5. On a floured surface, roll out into a 2cm thick sheet and cut out 16 rounds
  6. Arrange on a lined baking tray
  7. Use a reusable straw to cut 4 circles out from the centre of 8 of the biscuits
  8. Cook for 10 minutes – do not allow the biscuits to turn golden
  9. Allow the biscuits to cool

 

For The Filling

  1. Heat the cream until it starts to simmer
  2. Put the chocolate buttons into a heatproof bowl, and pour the hot cream over the buttons
  3. Leave to stand for a minute to allow the buttons to melt, and then stir until the mxture is completely smooth
  4. Transfer the mixture into a piping bag
  5. Take one of the biscuits without holes cut in and on top of it pipe a ring of chocolate ganache
  6. Take one of the biscuits with holes and press this on top of the ganache, taking care not to crack it.
  7. Repeat on all other biscuits
  8. Allow to cool
  9. Best enjoyed with a delicious hot chocolate

 

Recipe by Cocoa Runners

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