These delicious, scrumptious, and highly addictive little shortbread biscuit balls with chocolate in the middle are one of my favourite baked recipes. They are such a hit with everyone.
I have had this recipe on my ‘to-bake list for over a year and since I first tasted them at my friend Peter Church’s book launch. He is the author of two books. The first is ‘Dark Video’, and the second ‘A Bitter pill’ – both edgy thrillers set in and around Cape Town, and worth a read if you haven’t already.
You find the best recipes in the most interesting places.
After biting into these soft and crumbly shortbread biscuits and then experiencing the unexpected joy of finding a lump of chocolate in the middle, I was sent directly to food heaven.
I hunted the recipe down. I took a photo of the recipe. I lost the photo of the recipe. I had to hunt it down again.
The recipe came from one of Peter’s children’s school cookbooks. The ones where various parents contribute their favourite recipe. You know the ones? I totally love these books because people always put their best tried-and-tested recipes forward.
I used some Cadbury’s milk chocolate and some Valrhona Guanja which gives these biscuits a more sophisticated taste. Use whatever chocolate you prefer. Be careful not to overbake these and to keep them quite pale in colour. The sugar quantity seems quite little but the cookies are dusted in a lot so they are sweet enough.
Seriously these are THE most awesome biscuits and that is all I am going to say about that.
You may also like:
Whipped vanilla shortbread (my other favourite biscuit/cookie)
Recipe – makes about 25
shortbread biscuit balls with chocolate middles
- 210 g butter
- 4 teaspoons caster sugar and extra for dusting
- 1 teaspoon boiling water
- 250 g flour
- 200 g slab of chocolate cut into half blocks
- Preheat the oven to 180 C. Mix the butter, sugar, and water until combined. Add the flour and mix. Wrap some of the dough mixture around each half block of chocolate. This is a fairly tricky task and would be helpful if you got others to help.
- Bake on a lined baking tray for 20 minutes. They don't need to go too golden. Roll in caster sugar and allow to cool.