Phenomenal Phoods

Chocolate Espresso Shortbreads

Ingredients:

• For the shortbreads:
• 1 lb butter, softened
• 1 cup packed brown sugar
• 1 cup white rice flour
• 2 1/2 cups all purpose flour
• 1/2 cup Better Buzz vanilla powder (if skipping this, use 3 cups flour)
• 1 teaspoon vanilla
• 1 Tablespoon instant espresso (or 1 1/2 teaspoons ground espresso)
• For the espresso chocolate ganache:
• 1 1/2 cups heavy cream
• 12 ounces chopped dark chocolate (look for 70% cacao or higher)
• 1 teaspoon instant espresso (or 1/2 teaspoon ground espresso)

Instructions:

1. To make the shortbreads, preheat oven to 300 degrees F and line cookie sheets with parchment paper.
2. Cream together the butter and brown sugar until smooth.
3. Add the rice flour, all purpose flour, vanilla powder (if using) and espresso, mixing just until combined. The mixture will be crumbly - use your hands to form it into a dough.
4. Working in sections, roll out the dough on a lightly floured surface and cut into circles (I just used a drinking glass to cut the circles).
5. Place on baking sheets and bake at 300 degrees F. for 20-25 minutes or until the edges are starting to lightly brown.
6. Let cool before making sandwiches.
7. To make the chocolate ganache, put the chocolate in a bowl and set aside. Heat the cream and espresso together in a small saucepan over medium-low heat until it is just starting to boil, and the espresso is dissolved.
8. Pour the cream and espresso mixture over the chocolate and let sit for 5 minutes until the chocolate is melted. Stir together.
9. Refrigerate the ganache for 1 to 1/2 hours until it is set enough to spread on the cookies and make sandwiches.
10. Store cookies in the refrigerator for up to a week or the freezer for up to 3 weeks.