Homemade choco biscuits: shortbread with chocolate filling
Try our homemade choco biscuits, inspired by the famous Choco BN. Made of two shortbread rounds with a layer of rich chocolate in between, these biscuits are perfect for an afternoon snack or a sweet treat. Easy to make, these homemade choco biscuits will delight both kids and adults with their crunchy texture and chocolatey center. Follow our step-by-step recipe to recreate these iconic biscuits at home.
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Preparation 20 min
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Rest 30 min
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Baking 12 min
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Servings 9 cookies
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Level Débutant
Ingredients
For the shortbread cookies
For the chocolate filling
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Note
You can use cookie cutters to create smiles and eyes to perfectly mimic Choco BN cookies
Tip
Preparation steps
Prepare the shortbread dough
Baking the cookies
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 12 min
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Preparing the chocolate filling and assembling the cookies
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Homemade choco biscuits: shortbread with chocolate filling
Try our homemade choco biscuits, inspired by the famous Choco BN. Made of two shortbread rounds with a layer of rich chocolate in between, these biscuits are perfect for an afternoon snack or a sweet treat. Easy to make, these homemade choco biscuits will delight both kids and adults with their crunchy texture and chocolatey center. Follow our step-by-step recipe to recreate these iconic biscuits at home.
Note
You can use cookie cutters to create smiles and eyes to perfectly mimic Choco BN cookies
Tip
Ingredients
For the shortbread cookies
- Flour : 200 grams
- Caster sugar : 80 grams
- Unsalted butter : 100 grams
- Egg : 1
- Vanilla Extract : 1 teaspoon
- Salt : 1 pinch
For the chocolate filling
- Dark chocolate (70%) : 150 grams
- Whipping cream 30% : 50 grams
- Unsalted butter : 1 tablespoon
Preparation steps
Prepare the shortbread dough
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Mix the flour, sugar, and pinch of salt in a large bowl.
Add the butter and work it into the dough with your fingertips until it has a sandy texture. -
Add the egg and vanilla extract, then mix until you get a smooth dough.
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Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Baking the cookies
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Preheat the oven to 180°C (356°F).
Roll out the dough on a floured surface to a thickness of 3–4 mm. -
Cut out circles of dough using a cookie cutter or a glass.
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Place the cookies on a baking sheet lined with parchment paper.
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Bake for 10–12 minutes until they are slightly golden.
Let cool. - Temperature: 180°C
- Heat: rotary
- Baking time: 12 min
Preparing the chocolate filling and assembling the cookies
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Heat the cream in a small saucepan until simmering.
Remove from heat, add the chopped chocolate, and stir until melted and well combined.
Add the butter to achieve a smooth, shiny texture. -
Spread the chocolate filling onto each cooled cookie, then assemble two chocolate-coated cookies to make a sandwich.
Let the chocolate set before serving.