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.
Recipe reference and US measures
Chocolate-Filled Cookie Squares
Golden shortcrust pastry wrapped around chocolate and cut into squares while warm.
Ingredients
- 1 package sweet shortcrust dough, ready-made or homemade (about 400 g or 14 oz); gluten-free pastry can be used
- 2 chocolate bars, 200 g total (about 7 oz), any kind
Directions
- Heat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- Divide the pastry in half. Place one half on the prepared sheet and arrange the chocolate bars on top.
- Cover with the remaining pastry and gently mark the top into squares about 2 cm (¾ in) wide.
- Bake for 25–30 minutes, until golden.
- While still hot, cut along the marked lines. Leave the squares to cool before serving.
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