※ Milk Chocolate Cookies With Ganache Filling

Serves: 25

  • 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) 

  • 115 gsm milk chocolate, chopped
  • 5 tablespoons heavy cream
  • 2 1/2 tablespoons light corn syrup
  • 2 tablespoons crème fraîche

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.

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.

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.


Popular posts from this blog

※ Vintage Scan - Scone Recipe (1955)