Vanilla & chocolate sandwich cookies

Here's a new quick and yummy recipe to make: chocolate shortbread filled with a creamy vanilla ganache. Slight detail, especially given the current weather, the shortbread should be kept in the refrigerator at the risk of the ganache melting at room temperature 😊
 
 
 Prep time: 25 minutes + 20 minutes cooking + rest
For about 20 cookies:

 

Cocoa shortbread:

 180g butter
 125g sugar
 1 pinch of vanilla powder
 50g bitter cocoa
225g flour
 
 Mix the butter with the sugar and the vanilla powder.
 
 
 
 Stir in the cocoa and flour and mix quickly to form a ball.
 
 
 
 Roll it into rolls the diameter of the shortbread you want (about 5 to 6cm for me) and wrap them in cling film.
 
 
 
 Place in the refrigerator for at least 45 minutes, then cut out the shortbreads and place them on a parchment-lined baking sheet.
 
 
 
 
 Bake them in the preheated oven at 170°C for about 20 minutes, then let them cool on the tray.

 

Vanilla ganache :

 80g full cream
 15g honey 
 150g Ivoire chocolate 
 1 vanilla bean
 
 Heat the cream with the honey and the seeds of the vanilla bean. Pour it in 3 times on the previously melted chocolate, mixing well to obtain a smooth and shiny ganache.
 
 
 
 Let it cool and then fill the shortbreads.
 
 
 
 And enjoy!