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–+ servings
bite on gluten free shortbread cookies

Ganache-Filled Gluten Free Shortbread Cookies

By Rommel@Bakefree
These chocolate ganache-filled dairy and gluten free shortbread cookies are ideal for cocktail parties and afternoon tea and are an excellent accompaniment to your morning coffee.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Waiting Time 1 hour
Course Dessert
Cuisine French
Servings 20 cookies

Equipment

  • Digital scale
  • straight wooden rolling pin
  • measuring dough strip
  • cookie cutter

Ingredients
 
 

Shortbread Dough

  • 450 g Schar Bread flour or All-purpose GF flour
  • 150 g salted vegan butter – Violife Salted is preferred cold and cut into cubes
  • 150 g sugar
  • 1 g salt
  • 180 g egg 3 large eggs

Chocolate Ganache

Instructions
 

Shortbread Dough

  • Thoroughly mix all dry ingredients in a mixer bowl fitted with paddle attachment. Add the vegan butter and eggs. Mix on medium speed until the dough holds together.
  • Shape the dough into a ball, wrap it with cling film, and refrigerate for at least an hour.
  • Roll out the cold dough between two parchment papers with a thickness of about 3-4 mm (0.15 inch).
  • Cut the cookies using a cookie cutter. Punch a hole in half of the cut cookies using a smaller cookie cutter. Stack the cut cookies in pairs with the punched cookie on top. Freeze the cookies for 15 minutes or refrigerate for an hour.
  • Preheat the oven to 175°C (350°F), then bake the frozen cookies for 14 to 18 minutes or until the edges turn golden. The exact baking time varies depending on the thickness and size of your cookies.
  • Let the cookies cool completely.

Chocolate Ganache Filling & Assembling

  • In a saucepan, heat the heavy cream over low-medium heat. Watch for when it begins to simmer (tiny bubbles start forming around the pan’s edges), then remove the saucepan from the heat immediately to avoid boiling.
  • Pour the hot cream over the chocolate. Let it sit without stirring for about a minute to allow the chocolate to soften. Mix using a hand blender until shiny and smooth.
  • If you don’t have a hand blender, gently stir the mixture, starting from the center and working out to the edges. Combine until you achieve a smooth, glossy ganache. Keep the ganache warm.
  • Arrange the cookies on a tray. Transfer the warm chocolate ganache to a piping bag.
  • Fill the hollow top of the cookies with the chocolate ganache. Tap the cookies to level out the ganache filling.
  • Let the ganache set for 10 minutes before serving.

Notes

  •  If the dough becomes too soft to handle, chill it in the refrigerator for 10-15 minutes before continuing to roll or cut.
  • Refrigerate dough for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before use.
Keyword gluten free shortbread cookies
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