It’s an Everything Looks Rosie tradition to share a shortbread recipe on or around Scotland’s national day, Saint Andrew’s Day, 30th November. Call me a stereotype, but there are few more delicious baking staples and I love making my own twists on the tradition – like these shortbread stars with hazelnut ganache. You can see all my shortbread recipes here. This year I adapted my go-to family shortbread recipe into a star shaped, clementine shortbread biscuit and topped them with hazelnut ganache. They’d make lovely festive canapés too. To make them, you will need:
85g caster sugar
zest of one clementine
For the ganache:
75g blanched hazelnuts
1 tbsp caster sugar
75g milk chocolate broken into small pieces
75ml double cream
25g unsalted butter
First, make the shortbread. Rub the butter, flour and sugar together, then lightly knead until the dough comes together. Flatten into a disk and refrigerate for 30 mins or so.
Preheat the oven to 160C/ fan 140C/ Gas 3. Roll out to about half a centimetre thick and cut into shapes using a metal cutter. Place on a baking tray lined with parchment.
Bake for 15 minutes or so, depending on the size of your stars, until golden brown. Allow to firm up on the trays then cool completely on a wire rack. Meanwhile, make the ganache. Toast the hazelnuts in the oven for 7–10 minutes until golden brown, then mix with the caster sugar and blitz into a fine, slightly sticky powder (no need to wait until they are cold).
Melt the chocolate, cream, butter and salt over a very low heat and stir gently until melted and smooth. Remove from the heat and stir in the ground hazelnuts. Leave the ganache on the worktop, stirring frequently to avoid lumps, until firm enough to pipe.
Pipe a blob of ganache (technical term) onto the top of each star, so that it resembles a hazelnut! You could sandwich them together, but I prefer them like this. Dust with caster sugar (I used pine sugar) and serve.
What are you baking this weekend?
Ganache recipe adapted from The Great British Bake Off Celebrations.