Baking · Sweets & Treats

Vanilla & Chocolate Sandwich Biscuits

Rich chocolate ganache sandwiched between sweet and crumbly vanilla biscuits. This classic flavour combination will appeal to every biscuit lover!

Vanilla and chocolate sandwich biscuits 03

Apologies for the silence on my blog last Friday – the last week was absolutely insane! We were in Germany for a friend’s wedding and then came back to a few days that were supposed to be nice and relaxing. But as life goes sometimes, that just didn’t happen – suddenly the days were filled with a few job interviews, preparing for those, meetings with people and trying to somehow fit normal life in between. With all of that going on I didn’t find the time to sit down and write a blog post.

Vanilla and chocolate sandwich biscuits 02

But this week I’ve got something for you again: lovely buttery and crumbly biscuits filled with a smooth chocolate ganache. The combination of vanilla and chocolate is a simple but always a popular one. And the crumbliness of the biscuits together with the smoothness of the ganache is just a heavenly combination!

Vanilla and chocolate sandwich biscuits 01

Makes about 25 biscuits

You will need

150g butter, softened

100g caster sugar

1 egg

2 tsp vanilla extract

250g plain flour

200g whipping cream

300g milk chocolate, chopped

25g icing sugar

 

  1. First make the ganache, so it has time to chill and set. Put the cream in a saucepan and heat over a medium heat until just coming to the boil. Pour over the chocolate in a heat safe bowl and stir until you have a smooth ganache. Cover and put in the fridge while you make the biscuits.
  2. Cream the butter and sugar together using a hand held whisk for 3-4 minutes. Add the egg and vanilla extract and whisk until well combined. Add the flour and whisk on slow until a smooth dough forms.
  3. Shape the dough into a flat disk and wrap in cling film. Chill in the fridge for at least 1 hour, or even overnight. Take out of the fridge 15 minutes before rolling out, so it has a chance to soften a little.
  4. Preheat the oven to 180°C/gas 4 and line two baking trays with baking paper. Roll out the dough on a floured surface to 3-4mm thick and stamp out 5cm circles. Place onto the baking trays and bake in the oven for 8-12 minutes, until ever so slightly golden around the edges. Transfer to a cooling rack to cool.
  5. Once cool, whisk up the ganache until lighter and stiff – be careful not to over whisk so it doesn’t split. Fill into a piping bag with a small star tip and pipe small blobs of ganache onto the bottom side of half the biscuits.
  6. Dust some icing sugar over the top of the other half of the biscuits and lightly press the two halves together. Will keep for 5 days in an airtight container.

 

Happy baking!

🐧

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