Delight in these delectable shortbread cookies with a heart of velvety chocolate ganache.
Vanilla Shortbread Cookies:
Ingredients:
- 280g All-purpose flour
- 8g Cornstarch powder
- 1/2 tsp Salt
- 227g Butter
- 150g Granulated sugar
- 2 tsp Vanilla extract
Method:
- In a mixer (either stand with paddle attachment or hand), cream butter and sugar until it turns light and fluffy, which takes around 2-3 minutes. Blend in the vanilla extract.
- Gently sift and incorporate the dry ingredients, mixing on a low speed until fully combined.
- Transfer the dough to plastic wrap, seal tightly, and chill for at least 1 hour.
- On a lightly floured surface or baking paper, roll out the dough to a 1/3" thickness. For texture, prick the dough lightly with a fork.
- Employ a 2-inch round cookie cutter to shape the cookies. For half of the cookies, fashion a center cut-out that's 1/2 inch wide.
- Carefully transfer cookies onto a parchment-lined baking sheet.
- Preheat oven to 335°F (167°C) and bake for 12-14 minutes until the edges achieve a light golden hue. Allow cookies to cool briefly after baking.
Dark Chocolate Ganache:
Ingredients:
- 200g Dark chocolate chips
- 200ml Heavy cream (dairy-free or any cream of choice with a minimum of 30% fat)
Method:
- (Prepare a day in advance) In a microwave-safe bowl, combine chocolate chips and cream. Melt in the microwave in 1-minute intervals, stirring between each burst to ensure uniform melting.
- Mix until seamlessly combined and transfer to an airtight container. Allow the ganache to set at cool room temperature for a day.
Assembly:
- With a piping bag (or simply a spoon), layer the ganache generously onto the base of the whole cookies.
- Top with the cut-out cookie, creating a sandwich.
For optimal freshness, store these sandwich cookies in an airtight container. Enjoy your chocolaty treat!
