Over near the Swartz Bay ferry terminal, the Michelin-trained pastry chef Tracie Zahavich is baking up sweet things at the charming Fox & Monocle Café. For the holidays, she came up with this all-grown-up take on childhood favourite Oreos. Just note that the filling is very soft, so keep the cookies refrigerated until ready to serve.
Makes 12 to 16 cookies
White chocolate filling:
- 125 g (1 cup) chopped 35% white chocolate
- 15 g (1 Tbsp) unsalted butter
- 125 g (½ cup) heavy cream
- 1 tsp green crème de menthe (mint liqueur)
Chocolate shortbread:
- 260 g (2 cups) all-purpose flour
- 87 g (¾ cup + 1 Tbsp) dark or black cocoa powder (a heavily alkalized/ Dutch process cocoa)
- 2 g (¼ tsp) baking soda
- 230 g (1 cup) unsalted butter at room temperature
- 6 g (¾ tsp) kosher salt
- 160 g (¾ cup + 1 Tbsp) granulated sugar
- 3 g (1 tsp) vanilla extract
To make the filling: Place the chocolate and butter in a microwave-safe bowl and in 30-second increments slowly melt the chocolate and butter, stirring in between each increment, until chocolate is fully melted.
In a small pot over medium heat, bring the cream to just under a simmer. Pour the cream over the melted chocolate, add créme de menthe and whisk to combine. Pour into a container and refrigerate until completely chilled.
To make the shortbread: Preheat the oven to 325°F. Line two sheet pans with Silpats or parchment paper.
Scale the flour, cocoa and baking soda into a bowl and whisk to combine.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and mix until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and vanilla and mix for about 2 minutes, until fluffy.
Scrape down the sides and bottom of the bowl, then working on low speed, mix in the dry ingredients in 2 additions.
Roll out cookie dough to 1/8-inch thick. (Do not refrigerate the dough; if you do, the cookies will crack and crumble.)
Using your desired cookie cutter, cut out cookie dough, ensuring you have enough cutouts for both sides of the cookies. If you like, cut out a circle or festive shape like the trees here in the centre of half the cookies.
Bake for 12 to 15 minutes or until the dough doesn’t spring back when pressed.
Assembly: Place the filling in the bowl of the mixer, fitted with the paddle attachment, and beat until smooth. Transfer to a pastry bag fitted with a small round tip. Depending on the size of the cookies, pipe 1 to 2 tsp filling onto one cookie and sandwich with another. Chill until ready to serve, and enjoy with a hot cup of cocoa or a cold glass of milk.
Photo of Tracie Zahavich provided by Genevieve Renee