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September 22, 2019

Chocolate-filled Shortbread on RSG

Posted on November 8, 2011 by in baked goods

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As if shortbread is not sinful enough, imagine little shortbread cookies with a heart of chocolate. Oh my word! How delicious can it be? Well, they are so delicious that it is very hard not to take one every time I walk passed the tray in the kitchen.
When you aim for the bedroom, but you detour though the kitchen just to….well, walk pass that cookie tray……you are in serious trouble. I am in serious trouble,  I need to move those cookies out of here so fast…luckily they will make a beautiful “thank you” gift for a teacher or a friend.
When I contacted the lovely Marietjie from Rainbowcooking to ask if she would be my guest on RSG this Thursday morning, she was more than willing to part with a few of her recipes.

She sent quite a few recipes for salads and main courses, but the simplicity of this recipe caught my eye. I could not believe that a few standard ingredients could make something so delicious, but hey, the proof is in the pudding or in this case the biscuits and trust me, they are so addictive and moreish that it really is very hard not to scoff them all down in one sitting!
With Christmas around the corner, I think these cookies are a must-try. I love that the batch is small and easy enough to whip up in now time. I also love the fact that the recipe is easy and child-friendly enough to get the kids involved.

When making the Chocolate-filled Shortbread you can also choose your favorite chocolate whether it is dark, milk or even white chocolate. In this case I used a milk chocolate with hazel nuts, so some cookies not only have a chocolate heart, but also a whole hazelnut on the inside.
The last two weeks have been tough, I had two shows to do and the prep work for these shows takes a lot of planning, time and effort and although I love the interaction with the public it is more tiring than any of the catering jobs I have done in my life. There was no time to rest, because I had to move straight into doing a recipe book for a client, but I am happy to report that life is slowly going back to a normal routine and I hope to share more recipes with you than I have been able to in the last couple of weeks.

We are cruising merrily towards the end of the year and many exciting things are lurking in the future, but I will share with you as and when it happens.For now, let’s bake!

Chocolate-filled Shortbread
(copied with permission of Rainbow Cooking)

200 gram butter
1/4 cup (50 ml) caster sugar
1 tablespoon (15 ml) water
2 cups (500 ml) flour
200 – 250 gram slab chocolate
In South Africa: use two 100 gram slabs of whole-nut chocolate
In New Zealand: use a 250 gram slab of Whittaker’s Dark Almond with 62% Cocoa
Of course you use your favorite flavor too.
Icing sugar to dust
Pre-heat oven to 180C
Cream butter and sugar together.
Add water. Add flour and mix thoroughly.
Cut chocolate into blocks.
Fold each block of chocolate into enough dough to cover it completely. The dough wrapping should be about 5 mm thick.
Roll it between the palms of your hands to shape it into a barrel.
Bake in a pre-heated oven at 180°C for 15 to 20 minutes. It should have the color of straw, but should not be brown.
Dust with icing sugar while biscuits are still warm.
Previous Bloggers featured on RSG
Leaine Brebner – Leaineskitchen
Robyn Gartell – Chocswirl
Do tune in to RSG on Thursday morning just after 9 to learn more about Rainbow Cooking.

As julle geniet om na ons te luister op RSG of as julle lekker kuier hier by My Easy Cooking, nomineer gerus ons blog vir die Eat In DSTV Food Network Produce Awards vir die kategorie Best Local Food Blogger

If you enjoy listening to us on RSG or you love coming to our kitchen for a tasty easy recipe, please nominate us for the  Eat In DSTV Food Network Produce Awards in the Category Best Local Food Blogger.
Thank you

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9 Responses to “Chocolate-filled Shortbread on RSG”

  1. Marietjie 9 November 2011 at 1:00 am #

    Ek is so bly die reseppie vir die spog-sjokolade koekies het so goed vir jou ook gewerk Nina! Daai koekies is my einde – mens kan dit nie uitlos tot dit op is nie.

  2. PinkPolkaDot 9 November 2011 at 2:03 pm #

    Hi Nins, it sounds lovely and your pics are perfect!!

  3. That Girl 9 November 2011 at 10:57 pm #

    They're like hidden treasures!

  4. Cooking Rookie 10 November 2011 at 8:35 am #

    Hi Nina,
    I saw your post on Foodgawker this morning and got so obsessed with it that I made it in the afternoon. I have been curious for years about cookies with filling and your recipe was so simple… I was not sure about the chocolate you recommended, so I simply used small slices of fresh persimmons instead. And I also used about 1/2 cup regular sugar, not the icing one. Other than that I followed the instructions and the cookies are very yummy! And the persimmons baked inside a little :-).
    So thanks a lot for the recipe! And now that I've found your blog, I will be stopping by often to look for more goodies 🙂

  5. MagsB 10 November 2011 at 12:40 pm #

    Yum! Ek dink ek weet wat my kind se juffrou hierdie jaar gaan kry! En ek is so bly vir die blootstelling wat Marietjie en Jaco se webblad gekry het. Ek is 'n jare-lange internet vriendin van Marietjie (alhoewel ek haar ongelukkig nog nooit persoonlik ontmoet het nie!) en sy is so 'n besondere lieflike mens.

  6. Cecilia 11 November 2011 at 5:31 am #

    Sjoe, woon in Amerika nou vir 3 jaar en het soppas op hierdie blog afgekom!! Sulke mooi kosfoto's en die resepte lyk ewe lekker en maklik, gaan dit sommer dadelik uitprobeer. Gaan kyk asseblief na my blog waar ek 'n bladsy net aan kos toegewy het by

    gaan julle nou op facebook laaik hoor!

    Cecilia Rosslee

  7. Beth 16 November 2011 at 10:15 am #

    Hi Nina,

    I made these yesterday, and WOW, they are divine! I call them "little pockets of love", and have had to hide them away from the 22 and 20 yr old! I think I must make a double batch next time.

    Thanks for the recipe!

  8. Anonymous 18 November 2011 at 12:03 pm #

    Hi Nina, just finished making these – absolutely divine. Will also have to make double batch next time.
    Thanks for another great recipe!

  9. Anonymous 11 July 2012 at 2:54 am #

    To be honest, I just think this recipe is awful.

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