These are kind of like the opposite to Oreos, a vanilla biscuit with a chocolate cream rather than a chocolate biscuit with a vanilla cream.
The shortbread biscuit can be prepared in advance and stored in the fridge for a couple of days before using to make the biscuits. I’ve also split this dough in half and stored it in the freezer to make more cookies at a later date.
I’ve also successfully used this biscuit recipe as an alternative to short crust pastry in a sweet tart recipe – it works really well and stays nice and crisp. I need to experiment a bit more with some gluten and dairy free biscuit and cookie recipes – I seem to always favour baking cakes instead.