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Spog-sjokolade koekies (chocolate-filled shortbread)
These dainty, chocolate filled shortbread barrels are simply delicious.
They are ideal as a special treat over the Christmas season, a gift for friends, or when you need to take-a-plate.
The bonus is that they are also very easy to make.
Ingredients
- 200 gram butter
- 1/4 cup (50 ml) castor sugar
- 1 tablespoon (15 ml) water
- 2 cups (500 ml) flour
- 200 - 250 gram slab chocolate
- In South Africa: use two 100 gram slabs of whole-nut chocolate
- In New Zealand: use a 250 gram slab of Whittaker's Dark Almond with 62% Cocoa
- Of course you use your favourite flavour too.
- Icing sugar to dust
Method
- Cream butter and sugar together.
- Add water. Add flour and mix thoroughly.
- Cut chocolate into blocks.
- Fold each block of chocolate into enough dough to cover it completely. The dough wrapping should be about 5 mm thick.
- Roll it between the palms of your hands to shape it into a barrel.
- Bake in a pre-heated oven at 180°C for 15 to 20 minutes. It should have the colour of straw, but should not be brown.
- Dust with icing sugar while biscuits are still warm.
Comments
how many batches does this recipe make?
It is not a large recipe - it is basically 1 biscuit from each block in the slab of chocolate that you use. I think I might have got 24 biscuits (2 x 12 biscuits per pan) from the recipe the last time I made it. Basically it was enough for 1 large plate of biscuits.
This looks very interesting. Tell me, have you ever used this shortbread as the case for a liquid filling -- some kind of custard, perhaps?
Hi Kate - No, I must confess we've been sticking to the original recipe!
Ek het na julle geluister op RSG en ek vergeet altyd van die name en ek probeer toe vir myself se ek moet die web blad onthou. Ek het maar aan "rainbow chicken" gedink om julle web-blad te onthou. Ek is so bly ek is mal oor al die kos soorte op die web-blad. Dankie!!! Net een vraag - kan ek gewone sjokolade gebruik of moet ek die "bak" sjokolade gebruik. Dankie Groete Jolene
Dankie vir jou briefie Jolene - dit is baie lekker om van jou te hoor. In hierdie reseppie, gebruik mens gewone sjokoalde "slab" - jy sal 200 gram nodig he - dis mos 2 slabs vir julle? Die oorspronklike resep wat ek gekry het was gemaak met heelneutsjokolade wat baie lekker. Ekself verkies die goeie gehalte donkersjokolade en as ek my dogter se hart wil bly maak, gebruik ek melksjokolade. My vriendin vir wie ek die resep gegee het, het vertel dat sy 'n keer dit met peperment sjololade gemaak het en dat dit vir haar baie lekker was. Ek dink jy moet jou gunsteling sjokolade gebruik en dan proe hoe proe 'n shortbread kombersie daarom ;-) Moet egter nie "compound chocolate" gebruik nie - dis nie propperse sjokolade nie.
Hi,
How long will the chocolate stay gooey/soft for after baking?
It depends on the brand of chocolate and the room's temperature. But mostly the chocolate is goey when the biscuits are freshly baked (and possible still a bit warm). It doesn't matter if the chocolate stes though. Once the biscuits are completely cooled down, it is like eating slab chocolate encased in shortbread.
Hi lovely people!
I tried this recipe with my 6 yr old daughter yesterday and we had lots of fun.
Here's a tip: if you prefer dark chocolate like I do, then instead of buying the expensive brands in South Africa like Lindt, you can also use Cadbury's Borneville Classic Dark Chocolate. It's just as yummy!
Love, peace & happiness
Anita from The Beautiful Mother City