Chocolate Ganache Cream Filled Shortbread

These chocolate filled shortbread cookies are not too sweet because they are filled with a ganache based cream filling for a very sophisticated and mature treat that completely melts in your mouth.

Everyone will ask the other if they have tried those delicious little cookies with the chocolate in the middle.

Roll the outside of the Chocolate Ganache Cream Filled Shortbread in sprinkles, hagelslag (chocolate shot) or ground nuts to be fancy.

How To Make Chocolate Ganache Cream filled Shortbread

For the Shortbread

1. In a large bowl, cream butter with icing sugar and salt until light. 

2. Beat in the vanilla.

3. Stir in half of the flour, mix well. 

4. Add the rest of the flour and try to stir by hand.  

Mix it together very well for about 5 minutes stirring by hand.  If you do use a blender, keep it on low speed.  

You don’t want this all fluffy or the cookie um, crumbles.

5. Form into 4 logs, about 11 inches (28cm) long.  They will be easier to handle and fit in your fridge better if they are not too long.

They will be thin, about 1 inch (2.5cm) in diameter.

Refrigerate, but bring them out every 15 minutes to reform until firm, so it is not flat on one side.

6. Slice in ⅓“ (1cm) slices.

7. Place on baking sheets. The baking sheets don’t need to be greased, but they can be parchment lined.  They won’t spread too much, but give them about a cookie’s width apart.

8. Bake 325°F(160°C) about 12 minutes until just slightly brown on the bottom.

Cool completely on the baking sheet.

For the Filling

1. Chop your chocolate into smaller pieces so it will melt easier if you are not using semi sweet chocolate chips or pieces.

2. Bring the butter and cream just to a boil then immediately pour over the chocolate. 

It’s a good time to check the shape of your shortbread log before it gets flat on one side.  It should be starting to firm up.

3. Stir until the chocolate is melted and smooth.

4. Cool slightly and stir in the salt and icing sugar.

5. Beat in the vanilla.

It will look a bit separated.

6. Add the tablespoon of boiling water, carefully, but quickly beating it in and it will be smooth and creamy.

Make sure the cookies are completely cooled, or they will crumble.

7. Spread, or pipe about 1 teaspoon filling on the bottom of one cookie. 

8. Gently sandwich with another cookie.  Press evenly so they don’t break.

Roll the filling part, the Chocolate Ganache Cream, of the Shortbread in chocolate or ground nuts if you would like to.