※ Milk Chocolate Cookies With Ganache Filling
INGREDIENTS
Serves: 25
BISCUITS
GANACHE & METHOD
Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
- 250g icing sugar
- 50g cocoa powder
- 450g plain flour
- pinch bicarbonate of soda
- 1/2 teaspoon salt
- 350g unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
- 2 eggs
- 175g chopped milk chocolate
- Nuts chopped (I like macadamias)
GANACHE & METHOD
- 115 gsm milk chocolate, chopped
- 5 tablespoons heavy cream
- 2 1/2 tablespoons light corn syrup
- 2 tablespoons crème fraîche
BISCUITS METHOD
Preheat oven to 180 degrees C.
In a large bowl, stir together the icing sugar, cocoa, flour, bi-carb and salt until well blended. Cut or rub in the butter until mixture resembles coarse breadcrumbs. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
On a lightly floured surface, roll out dough to ½ cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely.
In a large bowl, stir together the icing sugar, cocoa, flour, bi-carb and salt until well blended. Cut or rub in the butter until mixture resembles coarse breadcrumbs. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
Add chopped chocolate or nuts or both.
On a lightly floured surface, roll out dough to ½ cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely.
Sandwich the cookies with the ganache and serve.
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