Ingredients (You need the following ingredients) for shortbread:
- 250g flour
- 150g unsalted gourmet butter
- 70g sugar
- 1pod vanilla
- 5cl milk
Ingredients (You need the following ingredients) for ganache:
- 100g milk chocolate
- 10cl whipping cream
Preparation for shortbread:
- Leave the butter at room temperature for 1 to 2 hours so that it softens completely.
- Using a knife, split the vanilla bean and then scrape the seeds inside.
- In a large container, mix the butter, vanilla seeds and sugar. Once the sugar is well incorporated, add the egg and mix.
- Add the flour and mix until the mixture is homogeneous.
- Film the dough and place it in the fridge for 30 minutes.
- Preheat the oven to 160°C
- Sprinkle the worktop with flour and then, using a rolling pin, roll out the dough to a thickness of half a centimetre.
- Cut out the cookies with cookie cutters, then use the scraps to make a new ball of dough that you will roll out again to cut out new cookies.
- Place the cookies on a baking sheet covered with baking paper, brush them with milk and bake for 15 minutes.
Preparation for ganache:
- Allow the shortbread to cool. In the meantime, make the ganache by coarsely chopping the chocolate.
- Heat the cream and pour it three times over the chocolate, stirring between each addition of cream.
- Leave to cool, then place it on a cookie and close by adding another one on top.
- Allow the ganache to cool completely before serving.