INGREDIENTS
FOR SHORTCRUST
200g of Flour
70g of Icing Sugar
125g of Butter
20g of Cocoa
2 Egg Yolk
FOR THE DARK CHOCOLATE GANACHE
100g of Dark Chocolate
10g of Butter
40ml of Cream
PREPARATION
Mix the yolks with the icing sugar until the mixture becomes frothy. Gradually add the flour, cocoa, and combine with your hands. Add the butter in pieces, and quickly work the dough and gather it into a ball, then keep it to cool for at least one hour at room temperature.
-Prepare the ganache: Boil the cream and add the white chocolate in pieces and the butter. Mix well and let cool in the freezer.
-Spread the dough on a floured work surface and cut the shortbread cookies using a cup or a cookie cutter. Place on a baking sheet covered with a sheet of parchment paper. Bake for 10 minutes at 150ºC.
FOR ASSEMBLY
Spread ganache in the center of each full cookie, then cover with another cookie and top with a spoonful of ganache to cover the top of the sandwiched cookies, using a fork spread the ganache to decorate the top.
Do the same with all the cookies to obtain pretty cookies.
