Shortbread Cookies with Chocolate Ganache (Bredele 2021)
Today, I am sharing with you a quick and wonderful recipe which is from my Friend Lauren (@lolotambouille). Lauren already knows this but I adore everything she makes. Best of all, this dough does not need to be refrigerated which will save you some precious time, especially if you make them today for Santa. Of course, you will find the recipe from Lauren right HERE!
I hope your will Enjoy this Christmas Cookie Recipe as much as I did! Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Shortbread Cookies with Chocolate Ganache (Bredele 2021)
Equipment
Ingredients
SHORTBREAD COOKIE DOUGH
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (55 g) almond flour
- 5 1/2 tbsp (75 g) butter (Softened | At Room Temperature)
- 1 egg
- 1/2 cup (100 g) Demerara sugar
CHOCOLATE GANACHE
- 2 oz (55 g) dark chocolate chips
- 1/4 cup (60 g) heavy whipping cream
Instructions
- Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
SHORTBREAD COOKIES
- Pour the all-purpose flour, almond flour and demerara sugar into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on. Add the egg. Then, add the softened butter. Continue mixing until well incorporated, so you can form a ball. About 1 minute. IMPORTANT: Do not overmix the dough.
- Scrap the dough onto your Roul'Pat® and Roll it, not too thick, not too thin. Then, use the round cutters to cut your dough and gently press with your stamps on half of them.
- Transfer your cookie dough onto your Silpain® baking sheet.
BAKE!
- Preheat oven to 350F/180C. Bake for 12 minutes. (Every oven heats differently, monitor your shortbread cookies from 8min). It is ready when golden brown around the edge.
- Once your Shortbread Cookies are out of the oven, let them completely cool down directly onto your baking sheet.
CHOCOLATE GANACHE
- While your Cookies are cooling down, prepare the Chocolate Ganache.
- Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Scoop over the cookies without the imprint on. Let the ganache set before placing the top on. Enjoy & Bon Appétit.
- N.B. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
