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Of the many varieties available in the biscuit aisle of a typical UK grocery store, I think the humble shortbread biscuit might just be my top choice.
A traditional shortbread recipe requires a few simple ingredients: butter, flour, sugar, and sometimes a pinch of salt. And yet, such basic ingredients somehow come together to form a buttery, crumbly, delectable treat that is absolutely lovely when paired with a cup of tea.
These days there are plenty of less-than-traditional shortbread recipes available, from savory shortbreads to those with fun add-ins like nuts, fruits and herbs, or chocolate chips.
This particular version features a dark chocolate and Guinness ganache sandwiched between a pair of cut shortbread biscuits. To finish, I’ve added a dusting of cocoa powder on top. These sandwich cookies are particularly nice with cup of tea or coffee, or a glass of cold milk.
And of course, the classic Irish beer in the dark chocolate ganache makes these chocolate sandwich biscuits especially perfect for celebrating Saint Patrick’s Day!
Choosing Your Chocolates
The cocoa powder and dark chocolate you choose for this recipe will create the dominant flavors in your sandwich biscuits, so be sure to choose carefully! I suggest opting for a high-quality cocoa powder, and a dark chocolate couverture from a brand like Valrhona or Callebaut.
For this particular batch I chose Rodelle cocoa powder and Callebaut 54.5% dark chocolate.
Choosing Your Cookie Cutters
I used a flower shaped cutter, about 2 inches / 5 centimeters or so in size, to cut my biscuits, and a tiny flower cutter for the centers. However, you can use any cutter shape you’d like, such as circles, squares, hearts, or stars.
I bought a set of assorted miniature cookie cutters which frequently come in handy. If you do not have a miniature cutter, you can use a bottle cap or the larger end of a metal piping tip to cut the holes in your biscuits.
However, a mini cutter set is one of the most versatile tools you can add to your kitchen, and they’re easily purchased from Amazon. I highly suggest picking up a set of mini cutters. From pretty pie crusts to fondant cake decorations, you’ll be surprised how many ways you’ll find to use them in your baking projects.
Shortbread Cookie Tips and Tricks
If you don’t have Guinness on hand, feel free to substitute another beer of choice. You can also replace the Guiness with extra whipping cream if you want to make an alcohol-free ganache.
Freezing your biscuits on the tray will help to prevent them from spreading in the oven. Do not skip this step!
The chocolate ganache will take a bit of time to reach the proper consistency for piping. (You want it to be thick enough to not run everywhere, but still thin enough to flow easily from the piping bag. Think Nutella, or creamy peanut butter.) If you’re in a hurry, you can put the bowl in the refrigerator, but proceed with caution. Chill very briefly and check the ganache often. Too much time in the fridge and your ganache will solidify and you won’t be able to pipe it into your biscuits. (If this does happen, you can rewarm over a bain marie, or use a melon baller to make a lovely batch of truffles instead!)
Other Saint Patrick’s Day recipes you might enjoy:
White Hot Chocolate with Baileys Whipped Cream
Peppermint Cake Balls
Miniature Irish Soda Bread
Chocolate Irish Cream Pudding
For another shortbread cookie recipe, try these apricot and rosemary shortbread biscuits, too!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Chocolate Sandwich Biscuits with Guinness Ganache
- Yield: 16 sandwich biscuits 1x
Description
A rich dark chocolate and Guinness ganache, sandwiched between a pair of classic chocolate shortbread biscuits.
Ingredients
Shortbread Biscuits:
130 grams unsalted butter, softened (1/2 cup + 1 tablespoon)
1/2 teaspoon vanilla extract
140 grams all purpose flour (1 1/8 cups)
75 grams confectioner’s sugar (1/2 cup)
30 grams cocoa powder (1/4 cup), plus more for dusting
Dark Chocolate Guinness Ganache:
140 grams good-quality dark chocolate, such as Callebaut (1 cup)
35 milliliters whipping cream (3 tablespoons)
55 milliliters Guinness (1/4 cup), or other beer of choice
15 grams unsalted butter, softened (1 tablespoon)
Instructions
Shortbread Biscuits:
Add softened butter to a mixing bowl or the bowl of a stand mixer, and mix on medium-high until light and fluffy, about two minutes. Whip in the vanilla extract.
Sieve in the flour, icing sugar, and cocoa powder, and beat until just combined.
Transfer dough to the countertop and knead gently until a soft dough forms. Flatten into a disc and wrap in clingfilm/plastic wrap. Chill dough in the refrigerator for at least one hour, or overnight.
When dough is thoroughly chilled, preheat oven to 330° F / 165° C. Line a baking sheet with parchment and set aside until ready to use.
Place disc of shortbread dough between two sheets of parchment. Use a rolling pin to roll dough to 1/8 inch / 3 millimeter thickness.
Use a metal biscuit cutter* to cut the rolled dough into your shape of choice. Transfer to prepared tray.
Use a miniature cutter** to cut holes into the center of half of the biscuits.
Transfer tray to the freezer and freeze*** for 10 minutes.
Bake in preheated oven for 12-15 minutes. Remove from oven and allow biscuits to cool on the tray for five minutes, then transfer to a wire rack to cool completely. While biscuits cool, prepare your chocolate ganache.
Dark Chocolate Guinness Ganache:
Melt 130 grams dark chocolate over a double boiler or bain marie.
Meanwhile, combine whipping cream and Guinness in a small saucepan and warm gently over medium-low heat. (Do not boil.)
Gently whisk warm cream mixture into the melted chocolate, followed by the butter. Sit bowl aside for a few minutes and allow the ganache to cool at room temperature.
When ready to use, use a metal whisk to whisk your ganache to piping consistency. It might take a bit of whisking to reach the desired thickness, but don’t worry—it will firm up eventually!****
Transfer ganache to a disposable piping bag and proceed with assembly steps below.
Assembly:
Arrange the biscuits with the cutout centers on a clean sheet of parchment. (These will be the tops of your sandwiches.) Use a fine mesh sieve to sift a light dusting of cocoa powder over the tops of the biscuits.
Flip the solid biscuits so the bottom sides are facing up. Pipe a generous dot of chocolate ganache into the center of each biscuit, and top each with a cocoa-dusted cutout biscuit.
Store chocolate sandwich biscuits in an airtight container in the refrigerator for up to five days.
Notes
*I used a flower shaped cutter, about 2 in / 5 cm or so in size. However, you can use any cutter shape you’d like, such as circles, squares, hearts, or stars.
**If you do not have a miniature cutter, you can use a bottle cap or the larger end of a metal piping tip instead.
***Freezing your biscuits on the tray will help to prevent them from spreading in the oven. Do not skip this step!
****If you’re in a hurry, you can put the bowl in the refrigerator, but proceed with caution. Chill very briefly and check it often. Too much time in the fridge and your ganache will solidify and you won’t be able to pipe it into your biscuits.
- Category: Biscuits and Cookies
- Method: Oven + Stovetop
- Cuisine: Dessert
