SUPER EASY BUTTER SHORTCRUST COOKIES FILLED WITH CHOCOLATE
The easy recipe for butter shortcrust cookies filled with chocolate, perfect for breakfast or snack, accompanied by a cup of coffee or black tea.
My kids, and even my husband, love the famous cookies on the market called Nascondini, and every time they eat them, they ask me: “Mom, can you make these too?”
How can I refuse? They are really easy because, once the shortcrust is prepared, which can also be placed in the refrigerator the night before, you just need to roll it out, cut rectangles, place a bar of dark chocolate or milk chocolate on top (depending on your taste), and close it.
Many use a separate cocoa filling, but I think it’s a longer process, so I prefer to simplify my life this way 🙂
So let’s see how I made it!
EMIMETTOAIFORNELLI recommends
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup powdered sugar
- 1/2 cup butter (cold)
- 1 egg
- 1 3/4 cups all-purpose flour
- to taste vanilla (or lemon or vanilla sugar)
- 1 package milk chocolate
Tools
- Stand Mixer
- Rolling Pin
Steps
First, prepare the shortcrust pastry well with the sanding method and all the procedures you can find at this link: SHORTCRUST PASTRY RECIPE
Once it has rested in the refrigerator, roll it out between two sheets of parchment paper to prevent it from overheating: with a rolling pin (I recommend metal ones that are super easy to wash and especially cool; I always put it in the fridge a few minutes before rolling out the pastry) roll it out well to form a rectangle.
Now cut rectangles about 2 inches wide and about 5-6 inches long. (Try to make a thickness of 1/5 inch).
At this point, place a row of chocolate bar and then close with another rectangle of shortcrust pastry on top.
Seal all edges well with the help of a fork, pressing it along the entire perimeter of the rectangle.
Repeat this step for each rectangle.
Let the rectangles rest in the fridge for 30 minutes.
Preheat the oven to 340°F and bake the cookies for 10 minutes. Take them out and, with the help of a knife, cut them into about 6-7 squares for each rectangle.
Finish baking in the oven for another 5 minutes.
Baking times are always indicative, always refer to your home oven.
If you see they are browning too much on the surface, place a sheet of parchment paper on top.
The SUPER EASY BUTTER SHORTCRUST COOKIES FILLED WITH CHOCOLATE are ready to be enjoyed. Stored in a tin or plastic jar, they will last a long time, if you manage not to finish them quickly. 😉
