Shortbread Fingers with chocolate Ganache
Glorious in its simplicity, Scottish shortbread can’t be beat. But for those that need a bit of gilding of the lily, chocolate ganache is happy to play second fiddle.
Shortbread is so easy to make and I've rarely tasted a version I didn't like. The simplicity of the butter and sugar mixed together with nothing extra to mask those flavors and the crunchy sandy texture is a work of beauty in itself!
A visit to Scotland was initially a visit to my son attending university in Aberdeen but it evolved into a sampling trip to find the very best shortbread in its native land. Every shop and castle gift shop sold their own version - so we had to sample each one we passed to be sure we found the best! As I remember the shortbread that won was sold at Cawdor Castle during the course of which we also discovered heather stone jewelry so that was also purchased at each stop.
Truth be told, I am just as happy to eat Walkers Shortbread which is imported to the states, but this recipe is so easy to make, give it a try. Then you'll have your own version to compare against those in the gift shops next time you go Castle Hopping!
shortbrread with Chocolate Ganache dip
Scottish Shortbread
2 cups all-purpose flour
2 sticks quality unsalted butter, cubed and softened at room temperature (the better the butter, the better the shortbread)
1/2 cup fine sugar, or "baker's sugar" (If you can't find this simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
1/2 teaspoon salt
1 cup semi-sweet or 60% chocolate chips or chopped into small pieces
3/4 cup heavy cream
-Preheat oven to 350 degrees.
-Cream the butter and sugar together in an electric mixer until very smooth. Add the vanilla extract. Sift flour and salt together and then add them to the butter/sugar mixture. Mix on low speed until mixture starts to come together.
-Spray an 8 x 8 inch baking pan lightly with cooking spray. Scoop batter into pan and flatten and press until even. Score dough into finger lengths about 3 inches long and 1 inch wide. Sprinkle top with additional granulated sugar for a crunchier topping, if desired.
-Bake in preheated oven 30 - 35 minutes until edges are brown. Set aside for 5 minutes and then re-score fingers completely and let cool to room temperature.
-Makes 2 1/2 dozen shortbread fingers. Keep in an airtight container for storage for up to 3 days.
To make Ganache:
-Place cream in a small saucepan and heat just until cream comes to a boil. Remove from heat. Add chocolate pieces and without stirring allow to sit for 15 minutes. Then stir the chocolate into the cream with a whisk until all the chocolate is melted and ganache is very smooth. Let cool to room temperature. Serves as dip for shortbread.
Sprinkle granulated or coarse sugar on the top of the shortbread before baking for an extra bit of crunch.
Shortbread fingers are not opposed to being doused in a bit of chocolate ganache dip.
Plain or dipped in chocolate, scottish shortbread is famous for good reason - the taste & texture!
PERSNICKETY NOTES:
**Be sure to cook shortbread until golden around edges and dry. Shortbread is meant to be crunchy and crisp, with a melt-away sandy texture. It should not be soft in the middle.
