Dairy Milk Stuffed Chocolate Shortbread Cookies Recipe

Directions

In a bowl, place unsalted butter and sugar and mix both of them nicely to form a smooth and creamy cookie base.

Place vanilla essence in the same bowl and stir well to heighten the aroma and flavor of the cookie dough.

With the help of a hand blender, beat the mixture until it lightens up and becomes fluffy, well combined to form an excellent cookie texture.

Add all-purpose flour to the bowl in a gradual manner, ensuring that it gets incorporated well into the mixture to create the structure of cookie dough.

Include corn flour in the dough so that the cookie attains a soft and crumbly texture, which tenderizes the cookies and makes them delicate.

Sprinkle some salt over the mixture to balance the sweetness level and overall flavor depth.

Mix well until a soft cookie dough is achieved, then chill for 10 minutes to set firm for easier molding.

Scoop 2 tablespoons of dough, flatten, insert Dairy Milk chocolate, seal, and bake at 160°C for 15 minutes.

Let the cookies cool, then top with melted Dairy Milk chocolate for an added layer of richness and indulgence.

You can roll the cookie dough into balls and keep them in the freezer for up to 3 months. Thaw the cookie dough balls at room temperature for at least 15 minutes before baking.