YUM right? Let me assure you it is.. crunchy, caramely,chocolaty, very very rich. Did mine turn out looking like this? NO.
Here is the recipe: Shortbread
Preheat oven to 350 degrees
line an 8" square pan with foil, allow 2" of foil to overhang on two sides.
have on had a candy thermometer or instant read thermometer
In a food processor combine:
1 stick cold unsalted butter
3/4 C flour
1/3 C sugar
1/4 C fine cornmeal ( didn't know if mine was fine so I put it in the food processor before beginning and pulsed it a few times)
1/2 tsp kosher salt
Pulse until dough forms. Press the dough into the prepared pan in a even layer.
Bake about 25 minutes until firm and the edges are golden brown.
1 stick unsalted butter
1/2 C heavy cream
1/2 tsp kosher salt
1 C sugar
2 Tbsp water
Let cool 45 minutes. I don't think that 45 minutes is enough to cool the caramel. I would let it stand at least an hour or more or after 45 minutes put it in the refrigerator until cooled.
9 oz. 70 percent dark chocolate
3/4 C heavy cream
flaky sea salt
Finely chop the 70 percent chocolate. *A note here.. I've never had good luck working with high percent chocolate. I figured I'd give it another try.. no, it did not work. My best luck is with plain old chocolate chips.
|at this point my ganache was beginning to separate|
Spread the ganache evenly with an offset spatula.
Cool and sprinkle with the flaky sea salt.
I think that was another of my mistakes..my ganache was still hot so melted my salt.
Refrigerate until chilled.
Lift out the square using the foil.
Cut the shortbread into squares, serve slightly chilled.
I'm not sure what separated here. I know the ganache was beginning to separate when I poured it over the caramel. Like I said, I've not had good luck working with high percent chocolate.
It doesn't look like it's supposed to but it tastes good. It is so rich, one square is almost too much.
I will try again with regular chocolate chips and hopefully it will turn out, at least looking better.
adapted from Food and Wine Magazine