Shortbread with Dark Chocolate Ganache and Salted Caramel

Shortbread, the ultimate biscuit, making this one has always been a goal of mine.

And it turned out brilliantly, if i may say so myself. I mean when you get the kind of feedback where a kid wants to take the whole box home, having had just one, they must be good right?

What you’ll need

I used salted caramel cupcake centres (because they were on sale). I am yet to perfect a good caramel, let alone a salted caramel, but when i finally do, it’ll be on here.

Shortbread

  • 250g butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 cups plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted
  • 1/2 tsp salt

Ganache

This is for a fairly thick ganache as its going on biscuits

  • 1 cup chocolate chips, chunks or chopped chocolate
  • 1/2 to 3/4 cup cream, warmed

Procedure

Shortbread

  1. Preheat oven to 160°C.  Line 2 trays with baking paper, alternatively you can do a few batches and refrigerate the mixture in between.
  2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
  3. Stir in sifted flours and salt.
  4. Roll dough out to about a half cm thickness and cut into rectangles. I would do this on the baking paper that you want to use for the tray to put in the oven so you can just lift it and pop it in.
  5. Bake for 20 minutes or until golden.

Ganache

This is a not so traditional method. But its the way i do it, and it works for me

  1. In a medium bowl, add in choc chips and warm for 30 seconds in the microwave. Stir and warm again for 15 seconds. Stir and warm again for 15 seconds.
  2. In a microwave safe jug warm up 1/2 cup cream to start with.  Try not to boil it. You may only need to warm it in the microwave for about 1.5-2 minutes.
  3. Add warmed cream to the choc chips and whisk.
  4. If the ganache is a little too thick warm up another 1/4 cup of cream and add it in. If it then becomes too thin you’ll need to refrigerate it for a while.

Putting it all together

  1. Take a piece of cooled shortbread. Now this is really important, when short bread is warm it is extremely fragile. Its still pretty fragile cold, but much easier to work with. So let it cool down.
  2. You have a choice to make here you can either have salted caramel dark choc ganache OR you can have dark choc ganache with a bit of salted caramel on top. Either way works fine, but the ganache won’t fully harden if you mix the salted caramel through. It is however must easier to work with if you mix the salted caramel through.
  3. If you’d like to have dark choc ganache with a bit of salted caramel on top, spread the ganache and add a small dollop of salted caramel.
  4. If you don’t mind them mixed, mix the salted caramel through the ganache and then spread it onto the short bread.
  5. Place the topped shortbread in the fridge to set, then pack them up 🙂

 

Here is a picture of one very cheeky, happy little consumer (posted with permission of course)

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