Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache
Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Equipment
- Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack
Ingredients
For the chocolate candy:
- 2 tablespoons 22 g nondairy semisweet chocolate chips
For the shortbread:
- ¼ cup 56 g nondairy butter
- ¼ cup 30 g powdered sugar
- 2 tablespoons 30 ml soy or other nondairy milk
- 1 teaspoon pure vanilla extract
- ¼ cup 32 g cornstarch
- 1 cup 120 g light spelt flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 recipe Chocolate Ganache page 74, slightly cooled
For the icing:
- 1 cup 120 g powdered sugar
- ½ teaspoon pure vanilla extract optional
- 2 to 4 teaspoons plain soy or other nondairy milk
Instructions
- Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
- Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
- Place in the fridge to set for at least 1 hour.
- Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
- In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in two batches.
- Stir until combined, adding extra milk if the dough feels too dry.
- Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough to less than ¼ inch (6 mm) thick.
- Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
- Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
- Let the cookies cool on a wire rack before applying the ganache.
- Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
- Refrigerate for at least 1 hour to set.
- Make the icing: Sift the powdered sugar into a medium-sized bowl.
- Combine with vanilla (if using) and a little milk at a time.
- Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
- Spread the icing on top of the ganache, covering it entirely.
- Top each pastry with one chocolate candy in the center.
- Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:
These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.
Wine Advice:
A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 9 g | Fiber: 1.7 g | Sugar: 40 g | Salt: 0.08 mg
