Rich chocolate ganache sandwiched between sweet and crumbly vanilla biscuits. This classic flavour combination will appeal to every biscuit lover!
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.
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!
Makes about 25 biscuits
You will need
150g butter, softened
100g caster sugar
2 tsp vanilla extract
250g plain flour
200g whipping cream
300g milk chocolate, chopped
25g icing sugar
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.