Chocolate roughs with mochaganache

MAKES 30 // PREP TIME 20 MINS // COOK 18 MINS (PLUS COOLING)

We’ve pimped these classic café cookies with an espresso hit in the ganache. Pictured p105.

250 gm butter, softened

165 gm (¾ cup) raw caster sugar

25 gm (¼ cup) Dutch-process cocoa

250 gm (12/3 cups) plain flour

90 gm dark chocolate (45% cocoa solids), melted and cooled

100 gm (2½ cups) corn flakes Chopped roasted walnuts, to decorate

MOCHA GANACHE

180 gm dark chocolate (70% cocoa solids), coarsely chopped 2 tbsp espresso coffee 1 tbsp pouring cream

1 Preheat oven to 180°C and line 2 large oven trays with baking paper. Beat butter and sugar in an electric mixer until light and fluffy (4 minutes). Fold in sifted cocoa and flour, then chocolate and cornflakes until well combined. Roll heaped tablespoons of mixture into balls and press lightly to flatten. Place dough on prepared trays 4cm apart and bake until just firm to the touch, swapping trays halfway through cooking (16-18 minutes). Cool completely on trays.

2 For mocha ganache, combine ingredients in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water) and stir until melted and smooth. Roll edges of biscuit in ganache to coat, then place on oven trays lined with baking paper and scatter with walnuts. Set aside until ganache sets (20 minutes).

Note Biscuits will keep in an airtight container for 1 week.