Chocolate ganache sandwiches
FOR THE BISCUITS 140g plain flour
60g cocoa powder 60g icing sugar
170g butter, softened FOR THE GANACHE ½ cinnamon stick Peel of small orange 90ml boiling water 100g caster sugar Around 2tbsp cold water 120g dark chocolate (at least
70%) broken into pieces 50g butter, cut into cubes
1 Preheat the oven to 160°C/ 140°C fan/gas mark 3. Sift together dry biscuit ingredients in the bowl of an electric mixer with a paddle attachment. Mix on a low speed, then add the butter to form a breadcrumb consistency.
2 Form into a dough and roll small amounts (about a teaspoon each) into balls. Place on a baking tray lined with parchment and press down gently with the back of a fork dipped in icing sugar to spread into small discs.
3 Bake for 25min, remove from the oven and gently transfer to a cooling rack. Be careful, as they’ll be quite delicate.
4 While the biscuits are cooling, make the ganache. Place the cinnamon and orange peel in the boiling water and leave to infuse for 20min. Place the sugar with the cold water in a saucepan and place over a medium-high heat until the sugar melts. Increase the heat and bring to the boil until the sugar turns a light amber colour.
5 Remove from the heat and strain the orange and cinnamon water into the caramel. Add the chocolate and allow it to melt. Add the butter, a little at a time, stirring until it’s a smooth, thick ganache. Put in the fridge.
6 To assemble, sandwich a little of the cooled ganache between two biscuits and gently press. HB