A rich dark chocolate ganache sandwiched between two light and buttery shortbread biscuits! These shortbread with chocolate ganache sandwich biscuits are easy to make yet slightly addictive biscuits!
One of the most festive biscuits are for sure shortbread! The great thing about shortbread biscuits is that they are so easy to make and extremely versatile. If you have a base recipe, flour, butter and sugar, you can do a variety of these biscuits! You can cut them in various shapes and thickness. You can flavour them as you like from vanilla, chocolate, hazelnut, bourbon to lemon or orange. You can enjoy them as a single biscuit or sandwich them together with a generous amount of filling.
The beauty of this shortbread dough is that it’s ready in a few minutes! Mix together quickly the icing sugar and butter. You need to work quickly so that the warmth of your hands doesn’t melt the butter. Once the sugar is incorporated with the butter, add the flour until a smooth slightly crumbly dough is achieved. Once ready wrap the dough tightly in clingfilm and let it rest in the fridge for at least 30 mimutes.
If you won’t be making the biscuits immediately, simply store the dough in the fridge for not more than 2 days. Alternatively, you can freeze the dough for up to two months.
Once you are ready to bake the biscuits, roll the cold dough to about 1cm thick. Cut them in circles, or in your desired shape. Bake in a 180°C preheated oven for about 10-15 minutes. Let cool completely on a cooling rack.
For these sandwiched shortbread biscuits I had to go with chocolate! Because it’s always a favourite! The ganache is made by melting chopped chocolate in warm heavy or double cream. As we need the filling to be sturdy and spreadable, you need to chill the ganache slightly so that it hardens. However, don’t let it chill for more than an hour as then it will be hard to spread it over the shortbread. Ideally, you only let the ganache chill in the fridge for about 30 minutes until it’s smooth and spreadable.
Shortbread with Chocolate Ganache sandwich Biscuits
- 250 g plain flour
- 200 g butter cold
- 120 g icing sugar
- 300 g dark chocolate
- 250 g heavy cream or double cream
- Chop finely the chocolate and place in a bowl. The finer the chocolate is, the quicker it will melt.
- Gently heat the heavy cream on medium heat until it starts to simmer. Pour the cream over the chocolate and let is rest for about 3 minutes. Once most of the chocolate has melted, stir until completely combined. Let it rest at room temperature for about 5 minutes.
- Cover and place in the fridge for about 30 minutes.
- In a large bowl mix the icing sugar and the cubed butter until the sugar is incorporated in the butter. Work with your fingertips so that you don't melt the butter.
- Add the flour. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed. Wrap in cling film and let it rest in the fridge for at least 30 minutes.
- Meanwhile preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
- Roll out the dough on a floured surface until it's about 1 cm thick. Cut the dough into even circles. Transfer to the baking tray, leaving some space between one another, and bake for 15 minutes, until they turn slightly golden brown at the edges.
- Leave to cool at room temperature on a cooling rack.
- Once all the biscuits have cooled a little, add about a tablespoon of the chocolate ganache to a biscuit and place another biscuit on top.
- Sprinkle the sandwiched biscuits with icing sugar.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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