Recipe courtesy of Chuck Hughes
Chocolate and Caramel Shortbreads
Total:
1 hr 55 min
Active:
25 min
Yield:
about 20 sandwich cookies
Level:
Intermediate
Total:
1 hr 55 min
Active:
25 min
Yield:
about 20 sandwich cookies
Level:
Intermediate

Ingredients

Shortbread
  • 1 cup/ 250 ml of butter, softened
  • 1 1/2 cups/ 375 ml icing sugar (confectioners' sugar), plus more for dusting
  • 2 eggs
  • 1 teaspoon/ 5 ml vanilla
  • 2 cups/ 500 ml flour
Caramel
  • 1 cup/ 500 ml sugar
  • 1 tablespoon/ 15 ml water
  • 1/4 cup/ 60 ml butter
  • 1/4 cup/ 60 ml cream
Chocolate Ganache
  • 1 cup/ 375 ml dark chocolate, chopped
  • 1/3 cup/ 250 ml 35-percent whipping cream

Directions

For the shortbreads: In a bowl, cream the butter and sugar. Add the eggs and vanilla and beat until smooth. Add the flour and continue beating until just incorporated. Shape the dough into 2 balls. Wrap in plastic wrap and freeze 20 minutes or until the dough is firm. 

For the caramel: In a saucepan, melt the sugar with the water on medium until it becomes a caramel color liquid, approximately 12 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Remove from heat. Let cool and reserve in an airtight container. 

For the chocolate ganache: Place chocolate and cream in a medium-size microwave-safe bowl. Microwave the chocolate and cream for 2 minutes in 30 second intervals, stirring in between each interval until melted and smooth. 

Preheat the oven to 350 degrees F/ 180 degrees C. 

Using a rolling pin, roll the dough between 2 sheets parchment paper, to a 1/4 to 1/8-inch thickness. Cook's Note: The dough will be very soft. 

Place the rolled out dough in the freezer for about 20 minutes or until the dough is no longer sticky and is manageable. 

Using a round cookie cutter, cut the cookies and transfer to a baking sheet covered with parchment paper. For 1/2 of the cookies, using a small round cutter, make a hole in the center. 

Bake in the oven for about 12 minutes, until the edge and bottom are a light brown. Remove and let cool. 

Spread the chocolate ganache onto the 1/2 of the cookies with no holes. Top with a dollop of the caramel. Cover with a cookie that has a hole. Dust with powdered sugar.

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