Sandwich Shortbread Biscuits

Here's how to make sandwiched shortbread biscuits with a chocolate fondant filling. These biscuits taste so good and are easy to make!

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Snack

Cuisine British

Servings Sandwiched Shortbread

Calories 328 kcal

Ingredients

Shortbread Biscuits

340 g Plain Flour
220 g Butter
110 g Caster Sugar
1 tsp Vanilla Extract (Optional)

Shortbread Filling

400 g Betty Crocker Chocolate Fudge Icing (Or Anything Of Your Choice)

Instructions

Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper.
Cream butter, vanilla extract and sugar together until light and fluffy.
220 g Butter, 110 g Caster Sugar, 1 tsp Vanilla Extract
Add plain flour and mix together until a dough has formed. Use your hands to gather the dough together to form a ball.
340 g Plain Flour
Lightly flour your work surface and place the dough on top of it.
With a lightly floured rolling pin, roll the dough out until it has a 0.5cm (5mm) thickness. Use a cookie cutter to cut-out circles. I used a 6cm cookie cutter.
Place the cut-out dough onto a lined baking tray and bake in the oven for 10 minutes or until it’s starting to turn golden brown around the edges. Once baked, leave the biscuits to cool down.
Pipe or spoon the filling onto one biscuit before placing another biscuit on top, gently pressing to combine them together.
400 g Betty Crocker Chocolate Fudge Icing

Nutrition

Calories: 328kcalCarbohydrates: 43gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 32mgSodium: 144mgPotassium: 37mgFiber: 1gSugar: 24gVitamin A: 367IUCalcium: 8mgIron: 1mg