Dessert
Floral Shortbread Cookies with White Chocolate Ganache
1 h 30 minServes 20Nutri-Score E€€
E
1 h 30 min
1 h 30 minFloral Shortbread Cookies with White Chocolate Ganache
what you need
Ingredients
unsalted butter (softened)Dairy90 g
powdered sugar (sifted)Pantry80 g- vanilla essencePantry5 ml
flour (sifted)Grains160 g
corn starch (sifted)Pantry50 g
fresh milkDairy30 ml
edible flowers (small, cleaned and dried)Produce20 pieces- white chocolate (chopped)Pantry150 g
pink food colouring (a few drops)Other3 ml
per serving
Nutrition
73kcal
- Carbs
- 9 g
- Proteins
- 1 g
- Fat
- 4 g
what you’ll use
Tools
Mixing bowl
Whisk
Rolling pin
Cookie cutter
Baking tray
Saucepan- Cooling rack
step by step
Method
- Step 1
Cream the butter and sugar
- Beat the softened butter with the powdered sugar until pale and fluffy.
- Add the vanilla essence and mix in.
- Step 2
Make the dough
- Sift in the flour and corn starch and mix to a crumbly dough.
- Pour in the fresh milk and bring together into a smooth dough.
- Step 3
Shape the cookies
- Roll the dough out and cut out cookies with a cookie cutter.
- Place them on a baking tray and press edible flowers gently onto each cookie.
- Step 4
Freeze the dough
- Chill the flower-topped cookies in the freezer so the flowers do not burn during baking.
- Step 5
Bake the cookies
- Bake at 160 °C until lightly golden.
- Let the cookies cool completely on a cooling rack.
- Step 6
Prepare the white chocolate ganache
- Melt the white chocolate using the double boil method.
- Stir in a few drops of pink food colouring.
- Step 7
Dip and chill
- Dip only half of each cooled cookie into the pink ganache.
- Chill in the fridge until the chocolate is set.
most cooked first