Method

Christmas Stuffed Cookies

Introducing Christmas with Keylink!

Over the coming weeks, we'll be sharing creative Christmas recipes - starting strong with this Christmas Stuffed Cookie.

A combination of indulgent cookie dough and creamy Callebaut chocolate, this stuffed cookie is a definite Christmas Cracker!

If you prefer watching along as you create, feel free to hop across to YouTube to see the visual version of this recipe.

Ingredients

• 250g Self-Raising Flour
• 125g Butter
• 125g Caster Sugar
• 125g Brown Sugar
• 1 Egg
• 50g Callebaut Milk Chocolate Bakestable Drops (SCM472)
• 150g Callebaut 811 (SCC501)

Decorations (optional)

• Reindeer Antler Plaques (SDC113)
• Mona Lisa Milk Chocolate Crispearls (SDS886)
• Mona Lisa Milk Chocolate Curls (SDS904)
• Chocolate Fudge Brownie Pieces (SCM456A)

Method

Step 1 - dough

1. Cream the butter and the sugar, mixing until light and fluffy
2. One by one, add in the egg, chocolate drops and flour, mixing thoroughly, until a dough is formed
3. Roll the dough into a 'sausage' shape, wrap in clingfilm and chill

Step 2 - filling

1. Melt the chocolate, then transfer into a piping bag, and pipe into cookie-sized discs. NOTE: this chocolate should NOT be tempered
2. Pop the discs into the freezer to solidify

Combine

1. Preheat the oven to 160°C
2. Once your dough has chilled and slightly hardened, slice the cookie dough sausage to create your cookies
3. Place a chocolate disc between two cookie slices and seal the edges
4. Line a baking tray with greaseproof paper or a heatproof mat, and pop your cookies in the oven for 12-15 minutes, until golden-brown
5. Once baked, take your cookies out the oven and leave to cool for about 10 minutes
6. Your cookies are now ready to decorate!  Get creative with a range of plaques, curls and brownie pieces