Shortbread with two sorts of chocolate

These very short biscuits are very pretty with the two types of chocolate. Serve them at Christmas time.

 

Makes 20 to 25:   330g plain flour 25g cocoa powder 130g icing sugar 200g softened butter 1 tsp of coffe extract 1 pinch of salt 1 egg Ganache: 200g white chocolate 100g  crème fraîche

 

 

 

 

 

 

 

 

 

 

1. 
   
   • Sieve the flour and cocoa powder together. 
     
   • In a bowl, work the sugar and butter with a wooden spoon to a thick cream.  Add the salt, coffee and egg.  Mix well, then add the flour/cocoa mixture.  Knead for a couple of minutes and form a ball.  
     Place the pastry dough between two sheets of baking parchment, flatten a little with your hand, then roll out using a rolling pin to a thickness of 3 mm.  Roll in both directions so that the dough is of an even thickness.  Slide everything onto a baking sheet and refrigerate for 1 to 2 hours.  The pastry should be left refrigerated long enough to harden so that the biscuits don’t stick.  
     
   • Preparation of the ganache:
     Grate the white chocolate into a bowl, add the crème fraîche, and melt over a bain-marie.  When the chocolate has melted, mix with a wooden spoon, then allow to cool to room temperature.  
   • Preheat the oven to 165°.
     
   • Remove the pastry from the fridge and carefully life off the upper sheet of baking parchment. Using a biscuit cutter diameter 6 cm , cut out the biscuits and place on to another baking tray covered with baking parchment.  Cut out a 3 cm hole from half of the biscuits with the end of a metal lid. 
     
   • Bake for 15 minutes.  Remove from the oven and allow to cool.
   • Once cooled, spread the whole biscuits with a teaspoon of white chocolate ganache, then place the biscuits with the hole on top.  
     
   • Allow to cool for at least an hour. 
   
   

 

 

These biscuits will keep up to 15 days in a tin.