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Choc-berry shortbread
Choc-berry shortbread
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Create irresistibly romantic desserts to support Pink Ribbon Day fundraiser.
Ingredients:
  • 125g butter, softened
  • 70.95 gm caster sugar
  • 4.40 gm vanilla extract
  • 250.00 ml plain flour, sifted
  • 42.90 gm rice flour, sifted
  • 180g white chocolate, chopped
  • 83.33 gm thickened cream
  • 1 1/2 tsp strawberry essence
  • Rose pink food colouring
Instructions:
  • Preheat oven to 160°C (320°F) or 140°C (285°F) if using a fan-forced setting.
  • Prepare 3 large baking trays by greasing them and lining them with baking paper. Use an electric mixer to beat butter, sugar, and vanilla until the mixture is light and fluffy. Then, fold in the sifted flours until well combined.
  • Divide the dough in half. Roll out one portion between 2 sheets of baking paper to 5mm thickness. Use a 5cm heart-shaped cutter to cut out shapes from the dough. Repeat with the remaining dough scraps.
  • Arrange heart-shaped dough on lined baking sheets, ensuring they are spaced 2cm apart. Continue with the rest of the dough in the same manner.
  • Bake until lightly golden, then cool on trays for 5 minutes before transferring to a wire rack.
  • In a microwave-safe bowl, heat the chocolate and cream on high for 1 to 2 minutes, stirring every 30 seconds until silky smooth.
  • Mix in the strawberry essence to infuse the ganache with natural strawberry flavor, then add the food coloring for a beautiful pink hue.
  • Chill until mixture is thick. Fill with strawberry ganache and sandwich hearts together.

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