You will be the star this Christmas if you make these tasty chocolate shortbread.
- Process butter, cocoa, rice flour, plain flour and icing sugar until mixture resembles breadcrumbs. Add vanilla. Process until mixture comes together. Shape into a disc. Cover. Refrigerate for 30 minutes. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
- Roll dough between 2 sheets of baking paper until 3mm thick. Using a 3.5cm star-shaped cutter, cut 30 stars from dough. Return remaining dough to fridge. Place stars, 1cm apart, on 1 prepared tray. Bake for 6 to 8 minutes or until edges are just firm to touch. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.
- Roll out remaining dough. Using a 5.5cm star-shaped cutter, cut out 30 stars, re-rolling dough scraps. Place stars, 1cm apart, on remaining trays. Bake, 1 tray at a time, for 8 to 10 minutes or until edges are just firm. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 30 seconds, stirring halfway through cooking, or until melted and smooth. Set aside for 10 minutes to cool slightly.
- Spoon 1/2 teaspoon ganache on the centre of 1 large star. Top with 1 small star, pressing down to secure. Repeat with remaining stars and ganache. Set aside for 15 minutes. Dust with icing sugar. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set