The chocolate shortbreads are delicious cocoa shortbread cookies with a soft and creamy Nutella filling. As you know, I love this type of dessert, I enjoy making them because they are practical and quick, you create a loaf, fill it with what you prefer, bake it, and then cut it for buttery and soft little cookies at the same time. Chocolate shortbreads are perfect for breakfast or a snack, great for dipping, everyone in the family will love them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 1 teaspoon baking powder
- 1 pinch salt
- to taste Nutella
- to taste powdered sugar
Steps
Chocolate and Nutella shortbreads are very simple and quick to prepare. First, put the flour, sugar, unsweetened cocoa powder, baking powder, and vanilla in a bowl, add a pinch of salt, and mix with a fork.
Add the room temperature butter and give a quick stir, then add the egg and form a soft and compact dough.
Roll out the cocoa shortbread on a lightly floured work surface, creating a rectangle about 1/4 inch thick.
Spread some Nutella over the surface, leaving a little margin along the edges. Roll the shortbread on itself, forming a loaf, and seal the ends well.
Place the roll on a baking sheet and bake it in a preheated oven at 350°F for about 35 minutes.
Remove the loaf from the oven, let it cool slightly, garnish with a sprinkle of powdered sugar, and cut it gently into slices at least a couple of inches thick, thus obtaining chocolate shortbreads filled with Nutella.
Notes:
Chocolate shortbreads with Nutella can be stored at room temperature for 5-6 days. Instead of Nutella, you can use the hazelnut cream of your choice, any spreadable cream you like, you can add dark chocolate chips to the dough, or leave them plain if you prefer.
More shortbread recipes HERE
