Shortbread is a type of crumbly, a little thick sweet buttery cookie which is commonly produced in Scotland and it’s extra-good, that’s a thing.
We have filled them with chocolate and made a shortcrust pastry by using spelt flour. And heart-shaped are even better!
Since they are glued together by a layer of melted chocolate, they remind us a bit of Baci di Dama cookies made with butter and hazelnut flour that you can find here: baci-di-dama-piedmontese-hazelnut-cookies/
About 18-20 Cookies, Preparation 10 mins, Cooking 20 mins
- Unsalted butter, 250 g
- Plain flour, 250g
- Spelt flour, 130 g
- Caster sugar, 120 g
- Dark Chocolate, to taste
- A pinch of salt
Put both the sieved flours in a bowl along with sugar, stir.
Cut cold butter into small pieces and add it to the flours along with a pinch of salt, knead until you get a dough smooth and homogeneous. Wrap it in cling film and refrigerate it for 1 hour.
Melt the chocolate with a piece of butter and stir until smooth.
Level the surface with a rolling pin 1cm/½ thick and with the heart-shaped mould create short pastry hearts.
Spread the melted chocolate on one heart and then cover it with the other half, proceed in this way for all the other place onto a baking tray.
Heat the oven to 180 C / 350F / Gas 4
Bake for 15 to 20 minutes or until golden brown.
Allow to cool down, then serve.