Chocolate-filled shortbread (spog-sjokolade koekies) | Rainbow Cooking

Ingredients

• 200 gram butter
• 1/4 cup (50 ml) castor sugar
• 1 tablespoon (15 ml) water or 1 teaspoon (5 ml) vanilla and 2 teaspoons (10 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