Double Chocolate Shortbread

01Method

1. 1

   Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. 2

   Place the butter, confectioners' sugar, and scraped vanilla bean into a mixing bowl and beat on low until the mixture is smooth and uniform. Gradually incorporate the sifted flour, mixing just until the dough comes together and pulls away from the bowl sides — avoid overworking it. Press the dough into an even layer in the prepared dish.

3. 3

   Bake until the surface turns a pale golden color, about 18 minutes. Remove from the oven and let rest for 10 to 12 minutes.

4. 4

   While the shortbread cools, make both ganaches. Melt the dark chocolate chips with half the cream in a small saucepan over low heat, stirring constantly until glossy and smooth, 2 to 3 minutes. In a second saucepan, repeat the process with the white chocolate chips and the remaining cream. Watch closely to prevent scorching.

5. 5

   Using two separate spoons, generously drizzle both ganaches over the shortbread in a decorative pattern. Let the chocolate firm up for about 10 minutes, then slice into squares and serve.