TANGELO-SCENTED SHORTBREAD WITH GANACHE
TANGELO-SCENTED SHORTBREAD WITH GANACHE
Recipe
This is my take on one of my favourite supermarket cookies – the chocolate finger. This version, however, is much more decadent and sophisticated. Try adding spices or dried herbs to the dough instead of zest, if you prefer.
MAKES ABOUT 20 COOKIES
FOR THE SHORTBREAD
150g (1 1/3 sticks) butter, softened
75g (2.6oz) icing sugar
1 tsp vanilla extract
Zest of two small tangelos
150g (5.3oz) regular or spelt flour
75g (2.6oz) cornflour
Generous pinch of sea salt
FOR THE GANACHE
1/4 cup cream
60g (2.1oz) dark chocolate buttons (70% cocoa solids)
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First, make the shortbread. In the bowl of a kMix, cream the butter, icing sugar, vanilla extract and zest until light and fluffy. Add the flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to overmix.
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Place the dough between two pieces of plastic wrap and, using a rolling pin, spread it out into a rough square shape of approximately 20cm x 20cm / 8” x 8” Fold up the sides of the plastic wrap around the square of shortbread and place it in the fridge for 30 minutes.
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Preheat the oven to 180°C / 350°C on fan bake and line a baking tray with baking paper. Unwrap the shortbread square and, using a sharp knife, cut it into 20 fingers of approximately 2cm x 10cm / 1” x 4”
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Place on the prepared baking tray, about 3cm / 1” apart. Bake for about 15 minutes or until the cookies are golden.
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Take out of the oven and allow to cool for 10 minutes before transferring to a cooling rack.
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Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until the buttons have melted and the ganache is glossy.
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Once the cookies are cool, dip half of each one into the ganache and place them back on the lined baking tray.
Place the tray in the fridge for 30 minutes to allow the ganache to set.