Spiced Chocolate Shortbread Cookies

Spiced Chocolate Shortbread Cookies

  • Preparation 50 min
  • Cooking 10 min
  • Cooling 3 h
  • Servings 36
  • Makes about 6 dozen, or 4 logs of about 18 cookies each
  • Freezes Yes

These cookies are inspired by the flavours of Mexican hot chocolate, with their vanilla dough slathered with a chocolate and hazelnut spread sprinkled with a spiced cocoa crumble. The beauty of it? Make cookie dough rolls and keep them in the freezer. It’s perfect for sweet munchies you can improvise on the spot.

  • Vegetarian
  • Nut-free
  • Lactose-free

Categories

Ingredients

  • Vanilla Shortbread

  • Spiced Chocolate Crumble

  • Filling

Preparation

  • Vanilla Shortbread

  • Spiced Chocolate Crumble

  • Assembly

Note from Ricardo

This step may seem fiddly, but don’t be intimidated. Gradually roll the dough up starting from the bottom, it will get easier as you go. If the dough cracks, lightly press it together to seal any holes. Cold dough will be easier to work with, so keep the other squares of dough refrigerated.

The logs of dough will keep for 3 months in the freezer. Remove from the freezer and let sit out at room temperature for 15 minutes before slicing into cookies.

If you are baking more than one log of dough at a time, do not put more than 24 cookies on a baking sheet and bake only one sheet at a time.

Personal Note

To help you with this recipe

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