Chocolate filled shortbread


for one dozen filled shortbread cookies

Preparation time: 40 minutes
esting time : 1 hour
Baking time : 30 mins


  • 160g butter at room temperature
  • 85g icing sugar
  • 15g vanilla sugar
  • 1/4 tsp fine salt
  • 1 egg
  • 250g flour

Chocolate ganache

  • 180g dark chocolate
  • 120g double cream


Preparing the chocolate ganache

Finely crush the chocolate with a knife.
Heat the cream in a saucepan until it boils, then pour it over the chocolate.
Mix until you have a smooth consistency.
Cool the ganache, then place it in Le Tube. Refrigerate for one hour if the consistency is too runny.

Making the shortbread

Preheat the oven to 160°C
Put the cubed butter in a food processor bowl, then incorporate the sugars and salt, whisking until you obtain a uniform mixture.
Add the beaten egg and continue whisking.
Finally, add the flour gradually and mix until a smooth dough is obtained.
Fill the Tube using a biscuit disc (curved side towards the inside of the tube) and set the position to 2 cl.
Place the silicone mat on a perforated baking sheet and begin piping the mixture, slightly spacing the cookies.
Bake for 18 minutes and cool on a wire rack.


Use a plain nozzle for the chocolate ganache and set to the 4 cl position.
Then pipe the inside of a biscuit. Cover with another cookie and press lightly to distribute the chocolate between the cookies.
Repeat the process for all the cookies.

The Result

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