Chocolate and Caramel Shortbreads
- 1 cup/ 250 ml of butter, softened
- 1 1/2 cups/ 375 ml icing sugar (confectioners' sugar), plus more for dusting
- 2 eggs
- 1 teaspoon/ 5 ml vanilla
- 2 cups/ 500 ml flour
- 1 cup/ 500 ml sugar
- 1 tablespoon/ 15 ml water
- 1/4 cup/ 60 ml butter
- 1/4 cup/ 60 ml cream
- Chocolate Ganache
- 1 cup/ 375 ml dark chocolate, chopped
- 1/3 cup/ 250 ml 35-percent whipping cream
Shape the dough into 2 balls. Wrap in plastic wrap and freeze 20 minutes or until the dough is firm.
For the caramel: In a saucepan, melt the sugar with the water on medium until it becomes a caramel color liquid, approximately 12 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Remove from heat. Let cool and reserve in an airtight container.
For the chocolate ganache: Place chocolate and cream in a medium-size microwave-safe bowl. Microwave the chocolate and cream for 2 minutes in 30 second intervals, stirring in between each interval until melted and smooth.
Preheat the oven to 350 degrees F/ 180 degrees C.
Place the rolled out dough in the freezer for about 20 minutes or until the dough is no longer sticky and is manageable.
Bake in the oven for about 12 minutes, until the edge and bottom are a light brown. Remove and let cool.