Short Bread Suprise

this is a combination of my two instructables shortbread and cookies and cream biscuits it a short bread shell and then has the soft gooey cookies and cream in the middle preheat oven to 180 *c    
INGREDIENTS

short bread shell 
225g (8ozs) butter
125g (4ozs) icing sugar
125g (4ozs) cornflour
225g (8ozs) flour

middle biscuit (filling) 
BISCUIT
125g butter
1/2cup soft brown sugar
1/2 cup white sugar
1 egg
1 1/4 self raising flour sifted
2 tbsp baking coca
drop vanilla essence
ICING
1 cup icing sugar
tbsp soft butter
tsp boiling water
drop vanilla essence

add butter and both brown and white sugar into a large mixing bowl use a electric beater to cream the butter and sugar, beat in egg, sift in flour and baking cocoa, roll out the mixture to about 1cm, cut using a biscuit cutter, place on a greased tray, put in oven and bake for 5 minutes at 180*c because when you put the biscuit in the middle of the short bread it will cook more and you dont want it to burn it, cool on a wire rack, once cool make icing, cream 1 tbsp butter, add 1 cup of icing sugar, add tsp of boiling water and drop of vanilla, mix till soft and creamy, put icing on a biscuit, then a biscuit on top.

cream butter and icing sugar together well, add sifted flour and cornflour. knead well, roll out to a 1cm thickness and use a big biscuit cutter to cut the biscuit shells out.

put the half cooked cookies and cream biscuits in the middle of the bigger uncooked short bread shell disks and fold the edges over  and add a little extra short bread dough if needed to cover the cookies and cream biscuit, prick the shell and cook for 20-30 minutes at 150*c , put on wire rack to cool and enjoy