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Shortbread with two sorts of chocolate

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These very short biscuits are very pretty with the two types of chocolate. Serve them at Christmas time.



Makes 20 to 25:


  • 330g plain flour
  • 25g cocoa powder
  • 130g icing sugar
  • 200g softened butter
  • 1 tsp of coffe extract
  • 1 pinch of salt
  • 1 egg
  • Ganache:
  • 200g white chocolate
  • 100g  crème fraîche


Shortbread with two sorts of chocolate











    • Sieve the flour and cocoa powder together. 
    • In a bowl, work the sugar and butter with a wooden spoon to a thick cream.  Add the salt, coffee and egg.  Mix well, then add the flour/cocoa mixture.  Knead for a couple of minutes and form a ball.  
      Place the pastry dough between two sheets of baking parchment, flatten a little with your hand, then roll out using a rolling pin to a thickness of 3 mm.  Roll in both directions so that the dough is of an even thickness.  Slide everything onto a baking sheet and refrigerate for 1 to 2 hours.  The pastry should be left refrigerated long enough to harden so that the biscuits don’t stick.  
    • Preparation of the ganache:
      Grate the white chocolate into a bowl, add the crème fraîche, and melt over a bain-marie.  When the chocolate has melted, mix with a wooden spoon, then allow to cool to room temperature.  
    • Preheat the oven to 165°.
    • Remove the pastry from the fridge and carefully life off the upper sheet of baking parchment. Using a biscuit cutter diameter 6 cm , cut out the biscuits and place on to another baking tray covered with baking parchment.  Cut out a 3 cm hole from half of the biscuits with the end of a metal lid. 
    • Bake for 15 minutes.  Remove from the oven and allow to cool.
    • Once cooled, spread the whole biscuits with a teaspoon of white chocolate ganache, then place the biscuits with the hole on top.  
    • Allow to cool for at least an hour. 




These biscuits will keep up to 15 days in a tin.  


Galettes des Rois, Gâteaux des Rois

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