Choco­late ganache sand­wiches

House Beautiful (UK) - - FOOD & DRINK -


FOR THE BIS­CUITS 140g plain flour

40g corn­flour

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

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