Shortbread chocolate cookies

Shortbread chocolate cookies

By 21/09/2015

What do large commercial manufacturers put in their cakes and biscuits these days?

I rarely buy them but whenever I do I find that it is just like eating a lump of sugar and they often have no taste at all.

Read the ingredients on the label and you will often find "Palm Oil" which is an unhealthy oil often disguised under "vegetable oils".

Palm oil is being used all the time by the industries because it is much cheaper than corn or sunflower oil. Sometimes I find it shocking that even more expensive organic biscuits contain it. Palm oil is bad for the environment, the animals and bad for your health too! It is very high in saturated fat (which won't help your cholesterol levels) and it cannot be obtained organically, the oil must be extracted from the pit with a gasoline-like hydrocarbon solvent. It is also heavily refined and this process depletes many of its nutrients. Sounds good eh?

I would love to see this oil disappear from labels ASAP, industries need to consider who they are impacting as well as their profits.

Talking about cookies I made shortbread cookies that hide a delicious chocolate to bite in the middle. They were a treat for my children. These are made industrially in Italy and the recipe has proven very popular among home bakers around the internet. I thought I give them a go too.

They are great dipped into your tea or coffee or just on their own.

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes
  • Yield : 25

Ingredients

Instructions

In a bowl work the butter with the sugar to a creamy consistency. Add the egg, the vanilla essence, a pinch of salt, flour, corn starch and mix well.

Working with your hands form a ball. Take 1/4 of the pastry and add the melted chocolate and the cocoa powder to it, combine it well with the pastry.

Wrap both the pastries with cling film and put them in the fridge to rest for 30 minutes.

Roll the white pastry and form a long rectangle.

Making cookies pastry

Make a long roll with the chocolate pastry and put it in the middle of the white one.

Seal well with the white pastry and press well so you have a compact roll.

Now with a knife cut your roll into pieces. I made my biscuits about 1 +1/2 cm or 0.60 inch long . With the back of the fork press well on each biscuit.

Italian chocolate shortbread cookies

Cook at 170C or 330 F for about 15 minutes.

Italian shortbread chocolate  cookies

Italian shortbread cookies

I am entering these to "Bake of the Week" and to "Simply Eggcellent" with Dom over at Belleau Kitchen.

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

13 Responses to Shortbread chocolate cookies

  1. La cucina di Molly

    Ciao carissima Alida, bentrovata, mi sei mancata anche tu con le tue deliziose ricette! Sai sono stata benissimo con i miei nipotini, adesso li aspetto per Natale….
    Che buoni i tuoi biscotti, genuini e golosi:) hai proprio ragione, l’olio di palma lo mettono ovunque, non รจ facile trovare prodotti che non lo contengano; meglio prepararseli in casa, almeno siamo sicuri di quel che mangiamo!
    A presto Alida, un forte abbraccio, Vanna!

  2. Dottie Sauchelli Balin

    Dear Alida,
    These look amazing! I love shortbread cookies and filled with chocolate just makes it even better.. Your recipe is healthy and I agree with you about Palm oil..it is horrible they really need to think about the people that are buying their product, just like you said. It is so important to read labels. Your recipe is very easy and I love that you just roll them up, slice, and bake…It sounds really good with that cup of tea…thanks for sharing, I am sure that your children gobbled them all up. They have a good mother…Enjoy your week dear friend..
    Dottie ๐Ÿ™‚

    • Alida

      You are so sweet as always dear Dottie. I am pleased you think the same as me about palm oil.

  3. Vicki Montague - The Free From Fairy

    Oh my lord…this looks incredible! What a brilliant idea and one I would never have thought have! Palm oil…not good at all, but it seems to be going in everything these days…

  4. Angie@Angie's Recipes

    I love the beautiful colour contrast of golden buttery cookies and deep dark chocolate. They are divine.

  5. speedy70

    Bellissimi a vederli e tanto golosi, brava come sempre Alida!!!!

  6. Kate - Gluten Free Alchemist

    Clever clever biccies! They look like ‘fig roll’ biscuits, but 100x better because they are stuffed with chocolate!
    I agree with you about palm oil. It seems to be invading everything we eat and is so bad in so many ways…

  7. Dom

    oh wow! I love these… such a brilliant and simple idea which you could easily adapt. I love them and want a whole load right now please! Thanks for linking to Simply Eggcellent xx

    • Alida

      Thank you Dom!

  8. Casa Costello

    Thanks so much for the informative post about Palm Oil – Every now and again we need a reminder about what we are eating. Thanks so much for joining in with #bakeoftheweek your cookies are divine as ever. Roundup now open x

    • Alida

      Thanks for hosting Helen!

  9. Elisabetta

    What delicious biscuits, let’s put the kettle on and prepare the teapot! I am totally with you on yet another food and environment nasty, I refuse to buy anything that contains palm oil. I believe that we the consumers can help to eradicate the use of this stuff very simply – don’t buy. If there isn’t a demand then hopefully the industry will stop using it. Let’s use this power of ours …

    • Alida

      Absolutely! This is probably the only real power we have. If there isn’t demand then it will stop.It must.

Leave a Reply

Your email address will not be published. Required fields are marked *