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Salted Chocolate Shortbread

Chocolate shortbread with salted chocolate ganache.
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Servings: 12 slices
Author: Valli Little


  • For the shortbread:
  • 300 g unsalted butter
  • 1 cup 220g caster sugar
  • 2 ½ cups 375g plain flour
  • 5 tablespoons good-quality cocoa powder
  • ¼ teaspoon bicarbonate of soda
  • For the ganache:
  • 2 100 g Lindt A Touch Of Sea Salt chocolate bars finely chopped
  • cup heavy whipping cream
  • 2 tablespoons unsalted butter room temperature, cut into small cubes
  • sea salt flakes


  • For the shortbread: Grease and line base and sides of a 18cm x 28cm lamington pan. Beat butter and sugar in a bowl with electric beaters until pale. Sift in flour, cocoa and soda and beat slowly until just combined. Spread in pan and smooth with a spatula. Prick all over with a fork. Chill for 15 minutes.
  • Preheat oven to 180°C. Cook shortbread for 25 minutes or until firm to touch. Cool completely.
  • For the ganache: Place chopped chocolate in a heatproof bowl. Heat the cream until just under a simmer (do not boil), then pour the cream over the chopped chocolate. Sit for 1 minute, then stir until smooth. Add butter and stir until combined. Place bowl in refrigerator for approximately 20-30 minutes to firm up, stirring every 5-10 minutes. The ganache will need to be at just a spreadable consistency. Test it by running the back of a spoon across the top of the ganache – when the lines from the spoon remain indented in the ganache, it is ready. Use an offset spatula to smooth the ganache on top of the cooled shortbread. Let it set for about 30 minutes, or until the ganache is firm to touch. Cut the shortbread into 12 squares, wiping the knife clean after each cut to keep crumbs out of the ganache. Just before serving, sprinkle the ganache lightly with sea salt flakes.