Brown Butter Toffee Shortbread with Chocolate Ganache
This easy to make treat is sinful and full of cozy holiday cheer – these Brown Butter Toffee Shortbread with Chocolate Ganache made a great holiday treat or homemade gift. Learn how to Make Your Own Brown Butter HERE!
I live in a testosterone filled household. I mean it’s only 2:1, and one of the two has no balls to hang (It’s Huck…he’s neutered) – but I am still outnumbered in “Man”. And there is definitely a camaraderie there leaving me in the dust. Huck has his people – me and Ben, and it is very clear to me that that mutt is firmly on the side of Ben right now. And I have a serious case of the sads. #DogMomProblems
Mom is the evil one who cleans the allergic-to-everything-under-the-sun puppy ears, clips the paws, restricts his food intake so he doesn’t balloon to become a walking barrel on toothpick legs and cuddles with him against his will.
Did I mention that I’m the one that lets him on the bed? Yeah… I’m the evil one!!
What is a shortbread cookie?
Shortbread cookies are a famous Scottish cookie made with simple ingredients, including oat flour, sugar, and butter. They stay “short” because they do not include any leavening ingredients. They are minimally handled and do not form excessive amounts of gluten, so they are tender and crumbly as well. Traditionally served at tea time, they are a delightful buttery treat.
Ingredients for Brown Butter Toffee Shortbread Cookies
But Ben does all the cool stuff. Like Dads do. Ben takes him out, scratches him ’til cows come home, plays tug-o-war until his shoulder comes out of its socket, doesn’t clean the mutt’s ears, or give him a bath (except that one time…), and gives him treats just because he’s a big giant two legged pushover. Dads are always the cool ones.
Huck has to know where his people are at all times and wanders around the house making sure he is right where he left you. In the morning after our morning walk and coming back inside Huck has the compulsion and need to go find out if Ben is still in bed. Every morning. For that reason I keep our door closed as much, even if it doesn’t latch without a swift yank. But that dog is persistent! He’s a bull in a china shop to get to his person in the morning and trying to stop him is pointless!
It starts off with “Huck, leave Ben alone…come here” all while making my lunch in the morning, which usually holds his attention hoping for some cheese or lettuce to fall. His response? “Lol. Nope.” where he paws off and HEAD BUTTS the door, bursting into our room to stick his big wet nose in Ben’s face, wag his tail, and then lay down right next to the bed. SCREW THE CHEESE!!
If having a toddler is anything like having to repeat myself, bathe them, did I mention repeat myself, and provide basic human needs – I’m going to need to have a LOT MORE shortbread around to get me through it. And a couple more years of well-tempered baby fever.
So far? The baby fever is winning.
More Inspired Homemade RecipesPrint
This easy to make treat is sinful and full of cozy holiday cheer – these Brown Butter Toffee Shortbread with Chocolate Ganache made a great holiday treat or homemade gift.
- 1/2 cup plain Oats
- 1 1/2 cup Flour
- 1/4 cup Cornstarch
- 2/3 cup Powdered Sugar
- 1/2 tsp Salt
- 14 Tbsp Browned Butter, cut into pieces 1/4″ wide
- 1 cup Toffee Pieces – like Heath Bar Toffee Bits
- 1 cup Semi Sweet chocolate Chips
- 4 Tbsp Butter
- 1/4 cup Heavy Cream
- Pre-heat oven to 450 degrees.
- Place oats in food processor and pulse until they become a fine powder. About 5 pulses. Set aside.
- In stand mixer, place all dry ingredients including 3/4 cup toffee pieces. Turn mixer on low to combine.
- Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. About 5 minutes.
- Line a baking sheet with parchment paper. Place a closed spring-form pan on top. Spread dough into spring-form pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn’t spread too far.
- Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.
- Bake shortbread for 5 minutes at 450 degrees. Reduce temperature to 250 degrees and continue to bake for an additional 10-15 minutes until golden brown.
- Remove baking sheet from oven and remove spring-form pan from baking sheet. Using a sharp knife score the shortbread into 16 wedges.
- Place baking sheet with shortbread back into the oven. Turn OFF the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool. About 1 hour.
- Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
- Break shortbread along the scored lines you created previously.
- To make ganache, create a mock double-boiler with a small saucepan and heat resistant bowl. Place about 1 cup of water into the saucepan and cover with bowl. Heat water until it is just simmering.
- Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
- Once the chocolate has just melted remove immediately from the heat. Dip each wedge of the shortbread into the chocolate and sprinkle remaining toffee pieces on top. Set on a baking sheet lined with parchment paper to cool and harden.
- Repeat with remaining shortbread.
Try these other Shortbread Recipes as well! Click the photo to get to the recipe!