Directions

• 1. Prepare the ingredients
  Bring all ingredients for the shortbread to room temperature.
  Preheat the oven to 177°C without the fan. If using a fan-assisted oven, reduce the temperature accordingly.
  If using nuts, grind the almonds or cashews into a fine powder.
  
• Cream the butter and sugar
  Soften the butter from the fridge by taking it out and leaving it to come to room temperature. Butter that is too soft will not incorporate as much air during creaming. To check its consistency, press it gently with your finger. It should leave an indent while still holding its shape; it should not feel mushy, greasy or almost liquid.
  Beat the softened butter, icing sugar and vanilla extract until light and fluffy.
  The mixture should become noticeably paler and increase in volume.
  In a hot kitchen, check the butter regularly before and during beating to ensure it does not become too soft.
• shortbread dough
  Add the flour, salt and optional ground nuts to the creamed mixture.
  Mix gently until just combined and a uniform dough forms.
  Avoid overmixing, as excessive gluten development can result in harder, less tender cookies. The aim is a delicate, crumbly texture that melts in the mouth. So stir ONLY till the flour disappears and not ONE second more.
• Rest the dough
  Transfer the dough onto cling film and shape it into a flat rectangle or compact log.
  Wrap securely and refrigerate for at least 15 minutes, up to overnight.
• Shape and bake
  Roll out the chilled dough and cut into your desired shapes such as long rectangular fingers, or slice the log into evenly sized cookies.
  Arrange on a lined baking tray.
  Bake at 177°C until the cookies are set and their edges are lightly golden. Baking time will depend on the size and thickness of the cookies. The smell of the biscuit and the golden edges are the two key signs that it is done.
  The cookies will be slightly soft when they come out of the oven. This is normal. Allow them to cool on the baking tray, where they will firm up as they cool.
• Prepare the jaggery caramel
  Melt the powdered jaggery in a saucepan over low heat, stirring carefully to prevent scorching.
  Add the butter and stir until incorporated.
  Add the condensed milk and stir until the mixture is smooth and combined. Take care, as the mixture may bubble. Switch off the gas. Take off the stove and leave to cool.
  Allow the caramel to cool until it thickens to a spreadable consistency. Once cooled with a palate knife or spatula spread over the cooled cookies and again leave to set,
• Prepare the chocolate ganache
  Finely chop the couverture chocolate and place it in a heatproof bowl.
  Heat the cream until steaming but not boiling.
  Pour the hot cream over the chocolate and leave for one minute.
  Stir gently from the centre outwards until the mixture becomes smooth and glossy.
  Allow the ganache to cool slightly until it reaches a spreadable consistency.
• Assemble the cookies
  Ensure the shortbread cookies are completely cool before decorating.
  Spread a layer of cooled jaggery caramel over each cookie.
  Allow the caramel to cool and set sufficiently before spreading or piping the chocolate ganache on top.
  Leave the cookies until the ganache has set before serving.