Choc-berry shortbread

• Ingredients

• 125g butter, softened
• 1/3 cup caster sugar
• 1 teaspoon vanilla extract
• 1 cup plain flour, sifted
• 1/3 cup rice flour, sifted

Strawberry ganache

• 180g white chocolate, chopped
• 1/3 cup thickened cream
• 1 1/2 teaspoons strawberry essence
• Rose pink food colouring.
• • Method
  
  
  1. Step 1
     Preheat oven to 160°C/140°C fan-forced.
  2. Step 2
     Grease and line 3 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir in sifted flours until combined.
  3. Step 3
     Divide dough in half. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 5cm, heart-shaped cutter, cut shapes from dough. Re-roll scraps and repeat.
  4. Step 4
     Place hearts on prepared trays, 2cm apart. Repeat with remaining dough.
  5. Step 5
     Bake for 8 to 10 minutes or until just golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
  6. Step 6
     To make strawberry ganache, microwave chocolate and cream on high for 1 to 2 minutes, stirring every 30 seconds or until smooth.
  7. Step 7
     Stir in strawberry essence. Tint ganache pink with food colouring.
  8. Step 8
     Refrigerate until mixture is thick. Sandwich hearts together with strawberry ganache.