Choc Berry Shortbread

Ingredients

• 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

Method

1. Preheat oven to 160°C/140°C fan-forced.
2. 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.
3. 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.
4. Place hearts on prepared trays, 2cm apart. Repeat with remaining dough.
5. Bake for 8 to 10 minutes or until just golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
6. To make strawberry ganache, microwave chocolate and cream on high for 1 to 2 minutes, stirring every 30 seconds or until smooth.
7. Stir in strawberry essence. Tint ganache pink with food colouring.
8. Refrigerate until mixture is thick. Sandwich hearts together with strawberry ganache.