- 6 oz. semi-sweet chocolate, cut into pieces
- 3 tbsp unsalted butter, cut into pieces
- Strawberry/raspberry preserves
- Walkers Shortbread Cookies, two per sandwich
Line a plate or pan with a sheet of parchment paper.
In a double boiler, melt the chocolate and butter together until it is smooth and pourable. If the mixture is too thick, you can stir in a touch of heavy cream to thin it out. Set the burner to a simmer and let sit while you continue with the following steps.
Take one shortbread cookie, bottom side facing up, and place a teaspoon of the fruit preserve in the center.
Take a second cookie, bottom side facing down, and place it on top of the first cookie.
With the sandwich in your hand, gently apply pressure until the preserve has spread throughout the middle.
Wipe away any excess fruit preserve that may have emitted from the cookie.
Repeat steps with remaining cookies.
Dip the end of one sandwich in the chocolate.
Place the cookie on the parchment paper and repeat the steps for the remaining shortbread.
Place the tray or plate in the refrigerator for at least an hour and then transfer to a storage container.
Can be served immediately or stored up to a week.