CHOCOLATE GANACHE SANDWICH COOKIES
Ingredients
Directions
Preheat the oven to 180°C and line a baking tray with baking paper.
Sift together the flour, Cocoa Powder and Salt. Cream together the butter, sugars and honey using an electric mixer. Sieve the dry ingredients into the butter mixture and mix well to form a smooth dough.
Wrap the dough in cling wrap and refrigerate for 30 minutes.
Roll the dough out between two sheets of baking paper. Using a round scalloped cookie cutter, cut out thin rounds about 3-4mm thick. Place the rounds on the lined baking tray and cook for 8-10 minutes. Remove from the oven and allow to cool.
To make the chocolate ganache, place the NOMU Decadent Hot Chocolate pieces into a glass bowl. Heat the cream in a small saucepan over medium heat until just below simmering point. Remove and pour the heated cream over the chocolate pieces. Stir continuously to combine until you have a smooth, glossy consistency.
Allow the ganache to cool until thickened and spreadable. Once it reaches a stage where it is firm enough, use a teaspoon of ganache to sandwich two biscuits together. Store in an airtight container.
Ingredients
Directions
Preheat the oven to 180°C and line a baking tray with baking paper.
Sift together the flour, Cocoa Powder and Salt. Cream together the butter, sugars and honey using an electric mixer. Sieve the dry ingredients into the butter mixture and mix well to form a smooth dough.
Wrap the dough in cling wrap and refrigerate for 30 minutes.
Roll the dough out between two sheets of baking paper. Using a round scalloped cookie cutter, cut out thin rounds about 3-4mm thick. Place the rounds on the lined baking tray and cook for 8-10 minutes. Remove from the oven and allow to cool.
To make the chocolate ganache, place the NOMU Decadent Hot Chocolate pieces into a glass bowl. Heat the cream in a small saucepan over medium heat until just below simmering point. Remove and pour the heated cream over the chocolate pieces. Stir continuously to combine until you have a smooth, glossy consistency.
Allow the ganache to cool until thickened and spreadable. Once it reaches a stage where it is firm enough, use a teaspoon of ganache to sandwich two biscuits together. Store in an airtight container.
Ingredients
Directions
Preheat the oven to 180°C and line a baking tray with baking paper.
Sift together the flour, Cocoa Powder and Salt. Cream together the butter, sugars and honey using an electric mixer. Sieve the dry ingredients into the butter mixture and mix well to form a smooth dough.
Wrap the dough in cling wrap and refrigerate for 30 minutes.
Roll the dough out between two sheets of baking paper. Using a round scalloped cookie cutter, cut out thin rounds about 3-4mm thick. Place the rounds on the lined baking tray and cook for 8-10 minutes. Remove from the oven and allow to cool.
To make the chocolate ganache, place the NOMU Decadent Hot Chocolate pieces into a glass bowl. Heat the cream in a small saucepan over medium heat until just below simmering point. Remove and pour the heated cream over the chocolate pieces. Stir continuously to combine until you have a smooth, glossy consistency.
Allow the ganache to cool until thickened and spreadable. Once it reaches a stage where it is firm enough, use a teaspoon of ganache to sandwich two biscuits together. Store in an airtight container.
Ingredients
Directions
Preheat the oven to 180°C and line a baking tray with baking paper.
Sift together the flour, Cocoa Powder and Salt. Cream together the butter, sugars and honey using an electric mixer. Sieve the dry ingredients into the butter mixture and mix well to form a smooth dough.
Wrap the dough in cling wrap and refrigerate for 30 minutes.
Roll the dough out between two sheets of baking paper. Using a round scalloped cookie cutter, cut out thin rounds about 3-4mm thick. Place the rounds on the lined baking tray and cook for 8-10 minutes. Remove from the oven and allow to cool.
To make the chocolate ganache, place the NOMU Decadent Hot Chocolate pieces into a glass bowl. Heat the cream in a small saucepan over medium heat until just below simmering point. Remove and pour the heated cream over the chocolate pieces. Stir continuously to combine until you have a smooth, glossy consistency.
Allow the ganache to cool until thickened and spreadable. Once it reaches a stage where it is firm enough, use a teaspoon of ganache to sandwich two biscuits together. Store in an airtight container.
