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Simple Shortbread with Chocolate ganache
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| Ingredients | |
| 1 1/2 cups | butter, room temperature |
| 3 cups | all purpose flour |
| 1 cup | confectioners sugar |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | vanilla extract |
| for ganache | |
| 3/4 cup | semi sweet chocolate chips |
| 2 tablespoons | heavy cream |
Instructions
Using a food processor or a pastry blender, combine all ingredients for your shortbread until you have a crumb texture.
Line a square 8x8 pan with Parchment paper. (I just do one long strip that goes up 2 sides so it's easy to lift out the shortbread when baked.)
Press crumb mixture into prepared baking pan. Poke holes into top of shortbread using a fork or toothpick.
Bake in a preheated 325 degree oven for 25-30 minutes, just until edges start to turn golden. Remove from oven and let cool completely in pan.
Remove shortbread from pan (using parchment paper to lift out) and with a large knife, cut into desired shape, squares or triangles.
For the ganache. place chocolate and cream in a microwave safe bowl. Heat for 1 minute on high in microwave. Just until chocolate starts to melt. Still until smooth and creamy. Heat for an additional 20 seconds if needed to melt chocolate. Transfer ganache to a plastic bag, Cut corner off bag and drizzle over cut shortbread.
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