Choc-Berry Shortbread Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Choc-berry shortbread  Recipe. Enjoy our collection of delicious Christmas desserts and learn how to make Choc-berry shortbread .

Indulge in some Valentine’s Day romance with these sweet treats sure to melt hearts.

Makes 18


125g butter, softened
1/3 cup caster sugar
1 tsp vanilla extract
1 cup plain flour, sifted
1/3 cup rice flour, sifted
Strawberry ganache
180g white chocolate, chopped
1/3 cup thickened cream
1 1/2 tsp strawberry essence
Rose pink food colouring


Preheat panggangan to 160°C/140°C fan-forced.

Grease and line 3 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir in sifted flours until combined.

Divide dough in half. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 5cm, heart-shaped cutter, cut shapes from dough. Re-roll scraps and repeat.

Place hearts on prepared trays, 2cm apart. Repeat with remaining dough.

Bake for 8 to 10 minutes or until just golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

To make strawberry ganache, microwave chocolate and cream on high for 1 to 2 minutes, stirring every 30 seconds or until smooth.

Stir in strawberry essence. Tint ganache pink with food colouring.

Refrigerate until mixture is thick. Sandwich hearts together with strawberry ganache.


Tip: In hot weather, store shortbread hearts in an airtight container in the fridge.

Source – February 9, 2010, Page 9
Recipe by Kim Coverdale

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