Food for the (Gluten Intolerant) Soul

Ingredients
• 1 package sweet shortcrust dough I use gluten-free one (ready-made or homemade, about 400 g)
• 2 tablets (200 g total) chocolate – any kind

Preparation
1. Preheat the oven to 160°C (320°F).
2. Cut the dough in half.
3. Place one half of the dough on a baking sheet lined with parchment paper.
4. Lay the 2 chocolate tablets on top, filling the surface evenly.
5. Cover with the second half of the dough.
6. Using a knife, gently mark the top into squares about 2 cm wide.
7. Bake in the preheated oven for 25–30 minutes, or until golden.
8. While still hot, cut along the marked lines.
9. Allow the cookies to cool before serving.