September 7, 2013

Chocolate Sandwich Cookies

Recipe adapted from: Simple Essentials Chocolate by Donna Hay
Ingredients - biscuit
65g cold butter
40g icing sugar
75g flour
2 1/2 tsp corn flour
1 tbsp cocoa powder
1 egg yolk

Ingredients - ganache
85g dark chocolate
85g gianduja (or use chocolate if you prefer)
185mL cream

1. Preheat oven to 180 C (350 F).

2. In a food processor, combine the butter, icing sugar, flour, corn flour, cocoa powder and egg yolk.  Process until a soft dough forms.

3. Wrap the dough in cling wrap and refrigerate for about half an hour.

4. Roll small portions of the dough (size depending on how large you'd like your cookie sandwiches to be) into balls and flatten them slightly on your baking paper/silicone.  Make sure that the cookies are spaced out enough because they do spread a little.

5. Bake for about 7 minutes then cool on trays.

6. To make the ganache, heat the cream in the microwave then add the chocolate and stir.  I used some gianduja in place of half the chocolate because gianduja makes everything better. When the ganache is smooth, set it aside until it hardens to a more spreadable consistency.

7. Spread the ganache onto half the cookies and sandwich them together.


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