Can you really do a holiday spread without a little chocolate? We think not. This chocolate shortbread cookie recipe will easily fit right in at any festive gathering thanks to the warming presence of cinnamon and allspice. They become even more decadent with a rich, dark-chocolate cream sandwiched in between two biscuits. Then we dip the cookies into melted chocolate, because why not, right? This incredible recipe is by Brandon Dehan, pastry chef at L’Oustau de Baumanière restaurant in Les Baux-de-Provence.
Creamy Chocolate Holiday Shortbread Sandwich Cookies
- 115 g butter cubed
- 55 g brown sugar
- 165 g flour
- 2 g ground cinnamon
- 2 g allspice
- 1 pinch sea salt
- 125 g milk
- 125 g whipping cream
- 80 g egg yolks
- 190 g 70% dark chocolate chopped
- Add butter, brown sugar, flour, ground cinnamon, allspice and salt to bowl and mix.
- Roll out dough with rolling pin until 2mm thick. Cut out 40 biscuits using round cookie cutter of your choice and place cut-out cookies on parchment-lined baking sheet. Cool in refrigerator for 1 hour.
- Preheat oven to 175°C. Bake cookies for 10 minutes.
- Boil milk with cream. Place egg yolks in bowl and pour milk-cream mixture over yolks. Add 140 g of chopped chocolate to mixture in 3 portions. Mix and let cool. Pour mixture into piping bag.
- Melt remaining chocolate in a bain-marie. Keep warm.
- Place ball of cream on one shortbread and cover with a second cookie. Dip in melted chocolate, letting excess drip off. Repeat until you make 20 cookies. Let cool before serving.