Cinnamon Shortbread Bars with Chocolate Ganache

I think this year I am just in the mood for shortbread! Here is another recipe for shortbread bars. This recipe makes holiday baking simple, sensational, and irresistible!


Rolled shortbread dipped in chocolate can be very time consuming. If you are like me with all the Christmas activities and having little ones a simpler version of the beloved classic can come real handy. This is a simple two layer bar with a bit of spice and it will become a holiday favorite as soon as you try the first bite20161218_1312162


Sometimes the simple things truly are the best just like these shortbread bars!


Cinnamon Shortbread Bars with Chocolate Ganache

Note: I made these with 1/4 cup of honey and 1/4 cup of raw sugar and they came out a bit more moist but not disappointing at all so, if you are trying to use more real sweetener it works just fine. These will keep in the fridge for 1 week or in the freezer for up to 8 weeks.


3/4 cup unsalted butter, room temperature

1/2 cup raw cane sugar

3/4 cups whole wheat pastry flour

3/4 cup unbleached all purpose flour

1/4 teaspoon salt, divided

4 ounces of bittersweet chocolate

2/3 cup heavy cream


  1. Preheat oven to 350 and line a 9 inch square baking pan with parchment pan and leave and overhang on the sides for handles.
  2. Beat together butter and sugar until fluffy, scraping down the sides of the bowl as needed. Add both flours, cinnamon and a pinch of salt and stir until evenly combined.
  3. Press shortbread into the bottom of the prepared pan and press it down to ensure it is firmly packed.
  4. Bake for 23 minutes ( if using the honey it may be a couple minutes longer ) until edges turn golden brown. Cool in the pan.
  5. Chop the chocolate and place in a heat proof bowl, In a small sauce pan warm the cream and a pinch of salt and heat just until it begins to form steam and boil. Pour the hot cream over the chocolate and stir gently with a heatproof spatula until the chocolate is melted and smooth. Let it rest for 10 minutes to thicken slightly.
  6. Spoon the ganache onto the cooled cinnamon shortbread and spread evenly with a spatula. Cover with plastic wrap and chill the bars for 4 hours or overnight. Lift the slab out of the pan and cut into 32 bars.

Recipe Source: Adapted lightly from Brown Eggs and Jam Jars

On a side note, for those of you who have been following I am sorry this post is a bit late, but since these are simple and easy you can still make these for Christmas!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s