Recipe for shortbread biscuits with creamy chocolate filling

These cookies combine delicate crispness with an intensely chocolatey centre. Thanks to the combination of oat, corn and rice flour, they have a pleasantly crumbly texture, and the addition of honey or syrup gives them a slightly caramelised note. When filled with protein chocolate cream, they turn into homemade marquises — soft on the inside, crispy on the outside.

1. Crispy texture and velvety interior
2. Why are they worth making?
3. Ingredients
4. Preparation

Crispy texture and velvety interior

Chilling the dough before baking ensures that the biscuits retain their shape and consistency. After baking, they are delicate and slightly golden, and once cooled, they become perfectly crisp. The cream made from melted chocolate and cream creates a smooth, distinctive filling that beautifully combines the two layers of the biscuits.

Why are they worth making?

Because this recipe allows you to control the ingredients and sweetness of the baked goods, while still achieving the effect of classic sandwich cookies. They are perfect as an accompaniment to coffee, in a lunchbox or as a homemade sweet treat for a get-together with loved ones.

Ingredients

Dough:

• 120 g oat flakes ground into flour
• 140 g corn and rice flour (half and half)
• 50 g xylitol
• 60 g honey or rice syrup
• 45 g coconut oil
• 2 tablespoons water
• 2 eggs
• 1/4 teaspoon baking soda

Filling:

• 1 bar of ALLNUTRITION protein chocolate
• approx. 50 ml of 30% cream

Preparation

In one bowl, combine the oat, corn and rice flour and baking soda. In a separate bowl, mix the melted coconut oil with honey or syrup, xylitol and warm water. Beat the eggs in a small bowl.

Pour the wet mixture and eggs into the dry ingredients, then mix thoroughly and knead until you obtain a plastic, uniform mass. Cover the finished dough and refrigerate for at least an hour to make it more compact and easier to roll out.

Roll out the chilled dough between two sheets of baking paper and cut out any shapes you like. Place the biscuits on a baking tray and bake at 150°C for several minutes until they are lightly browned. They may still be slightly soft when you take them out of the oven, but they will harden as they cool.

Melt the chocolate with the cream in a bain-marie or in the microwave, stirring until smooth. Spread the cream between the cooled biscuits, folding them in half like marquise biscuits.