Chocolate sausage pastry

Prepare the shortbread cookies according to the recipe attached below.

Making the Filling

Cut half of the shortbread cookies (60 g) into large pieces about 1×1 cm in size.

Then chop the walnuts (50 g) into large pieces.

Making the Log

Take the remaining shortbread cookies (60 g) and crush them into fine crumbs.

Chop the chocolate (300 g) finely so that it melts faster.

In a small saucepan, bring the milk (10 g) to a boil and pour it over the chopped chocolate. Stir the mixture until the chocolate is completely melted and smooth.

Once the chocolate mixture is ready, add the cookie crumbs and mix thoroughly. Next, add the chopped cookies and nuts to this mixture, mixing all the ingredients well again.

Place the resulting mixture on plastic wrap and carefully roll it into a log shape, wrapping it tightly.

Put the log in the refrigerator for at least 4 hours to harden.