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Vanilla shortbread with espresso ganache
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Prep Time:
45 minutes
Cook Time:
12 minutes
Total Time:
57 minutes
Ingredients:
  • vanilla shortbread
  • 80g (1/2 cup) icing sugar mixture
  • 100g (2/3 cup) plain flour
  • 90g (1/2 cup) rice flour
  • 125g butter, chilled, cubed
  • 6.60 gm vanilla essence
  • 50g good-quality dark chocolate, chopped
  • 30.30 gm thickened cream
  • 3 tsp instant espresso coffee powder
Instructions:
  • Combine icing sugar, plain flour, and rice flour in a food processor. Add butter and vanilla essence; process until mixture just comes together to make vanilla shortbread.
  • Preheat the oven to 160°C and prepare 2 baking trays with non-stick baking paper.
  • Transfer the dough onto a lightly floured surface and knead until smooth. Divide the dough in half. Roll out one portion of dough between two sheets of non-stick baking paper until it's 5mm thick. Transfer it to a tray and repeat with the other half. Chill the trays in the freezer for 10 minutes until the dough is firm (this will help the shortbread keep their shape while baking).
  • Cut the dough using a 5cm star cutter and place on lined trays. Roll any remaining dough and repeat to make a total of 50 shortbread cookies.
  • Bake the shortbread in the preheated oven for a total of 12 minutes or until pale golden, firm to touch, and cooked through. Let it rest for 5 minutes, then transfer to a wire rack to cool completely.
  • For the espresso ganache, melt chocolate, cream, and espresso powder together in a heatproof bowl over simmering water (ensuring the bowl doesn't touch the water). Stir frequently for 4-5 minutes until smooth. Chill the mixture in the fridge for 1 hour until thickened.
  • Create delicious shortbread sandwiches by spreading 1 teaspoon of espresso ganache between two shortbread cookies. Repeat with the rest of the cookies and ganache.

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