Salted Brown Sugar Shortbread Sandwich Cookies with Dark Chocolate Ganache

Salted Brown Sugar Shortbread Sandwich Cookies with Dark Chocolate Ganache

This is a weekend project with a payoff: buttery, tender shortbread with a deep brown sugar flavor, a pinch of flaky salt, and a glossy ganache filling. Making the dough and chilling it in logs gives you clean, even rounds and a crumb that melts. Worth the afternoon when you want to show off.

You need

• For the cookies:
• 1 cup (2 sticks, 226 g) unsalted butter, cold and cubed
• 3/4 cup (150 g) packed dark brown sugar
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 2 1/4 cups (285 g) all-purpose flour
• Flaky sea salt, such as Maldon, for sprinkling
• For the ganache:
• 6 ounces (170 g) bittersweet chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon unsalted butter
• Pinch of flaky sea salt

Method

1. Make the dough: beat the cold butter, brown sugar, powdered sugar, vanilla and fine salt in a stand mixer on medium for 2 minutes, until light and fluffy, about the color of wet sand. Scrape the bowl.
2. Add the flour on low speed, mixing just until the dough comes together in large clumps. Do not overmix, or the shortbread will turn tough.
3. Divide the dough in half and shape each half into a log about 1 1/2 inches [4 cm] across. Wrap tightly in plastic and chill at least 2 hours, until firm enough to slice cleanly.
4. Heat the oven to 325 F (163 C) and line two baking sheets with parchment. Slice the logs into rounds 1/4 inch [6 mm] thick and place them 1 inch apart. Sprinkle each with a few flakes of sea salt.
5. Bake 14 to 17 minutes, until the edges are a deep golden brown and the tops are set. Cool on the pans for 5 minutes, then transfer to a rack. Let them cool completely, about 30 minutes.
6. Make the ganache: heat the cream in a small saucepan until it just simmers at the edges, about 180 F (82 C). Pour it over the chopped chocolate, wait 2 minutes, then stir slowly from the center outward until smooth. Stir in the butter and pinch of salt. Cool at room temperature for 20 to 30 minutes, until thick enough to hold its shape when spread.
7. Assemble: spread about 1 teaspoon of ganache on the flat side of one cookie and top with a second cookie, flat side down, pressing gently until the filling reaches the edges. Repeat with the rest. Let the filling set for 30 minutes before serving.