• 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.