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Shortbread with Chocolate Ganache sandwich Biscuits

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!
Course: Breakfast, Dessert
Cuisine: European
Keyword: Biscuits, chocolate, Shortbread
Servings: 20


Shortbread biscuits

  • 250 g plain flour
  • 200 g butter cold
  • 120 g icing sugar

Chocolate Ganache

  • 300 g dark chocolate
  • 250 g heavy cream or double cream


Chocolate Ganache

  • 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.

Shortbread Biscuits

  • 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.