how to make quick Vanilla shortbread with espresso ganache

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla shortbread with espresso ganache. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla shortbread with espresso ganache is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla shortbread with espresso ganache is something that I’ve loved my entire life.

Table of Contents


  • vanilla shortbread
  • 80g (1/2 cup) icing sugar mixture
  • 100g (2/3 cup) plain flour
  • 90g (1/2 cup) rice flour
  • 125g butter, chilled, cubed
  • 1 1/2 teaspoons vanilla essence


  • Step 1
    To make the vanilla shortbread, place the icing sugar, plain flour and rice flour in the bowl of a food processor and process to combine. Add butter and vanilla essence, and process until the mixture just comes together.
  • Step 2
    Preheat oven to 160�C. Line 2 baking trays with non-stick baking paper.
  • Step 3
    Turn the dough onto a lightly floured surface and knead lightly until smooth. Divide the dough in half. Roll 1 portion of dough between 2 sheets of non-stick baking paper until it is 5mm thick. Transfer to a tray. Repeat with the remaining dough. Place the trays in the freezer for 10 minutes or until the dough is firm (the shortbread will hold their shape during baking if almost frozen).
  • Step 4
    Use a star cutter (5cm from point to point) to cut out the dough. Place on lined trays. Roll any leftover dough and repeat to make 50 shortbread.
  • Step 5
    Bake the shortbread in preheated oven for 8 minutes. Swap the trays around and bake for a further 4 minutes or until shortbread are pale golden, firm to touch and cooked through. Set aside for 5 minutes and then transfer to a wire rack to cool completely.
  • Step 6
    Meanwhile, to make the espresso ganache, combine the chocolate, cream and espresso powder in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn?t touch the water). Stir often for 4-5 minutes or until the mixture is smooth. Remove the bowl from the pan. Cover and place in the fridge for 1 hour or until the ganache is thick.
  • Step 7
    Sandwich 2 shortbread together with 1 teaspoon of the espresso ganache. Repeat with the remaining shortbread and espresso ganache

So that’s going to wrap it up for this exceptional food Vanilla shortbread with espresso ganache recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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