Cocoa Sandwich Biscuits with White Chocolate Ginger Cream
Tender, aromatic cocoa biscuits sandwiched with a white chocolate ganache infused with fresh ginger. You can easily swap the ginger for vanilla, cinnamon or another favourite flavour.
Servings :25 sandwich biscuits
Ingredients
Cocoa biscuits
- 180 g butter (at room temperature)
- 70 g powdered sugar (sifted)
- 20 g egg yolk
- 2 g salt
- 260 g plain white flour
- 15 g cocoa powder
White chocolate ginger cream
- 12 g fresh ginger (grated)
- 110 g whipping cream
- 20 g liquid glucose
- 30 g honey
- 40 g butter (at room temperature)
- 270 g white chocolate
Instructions
Cocoa biscuits
- Cream the butter with the powdered sugar. Add the egg yolk and salt and mix well, then mix in the flour and cocoa.
- Chill the dough for 1–2 hours, then roll it out between two sheets of baking paper. Chill again, then cut out circles with a cookie cutter.
- Freeze for 20 minutes, then bake at 175°C (345°F) for 10–15 minutes.
- Leave to cool.
White chocolate ginger cream
- Heat the cream, add the ginger and infuse for 5 minutes. Strain, then reheat with the glucose and honey.
- Pour over the chocolate and blend until smooth.
- Let it cool to 40°C (104°F), then blend in the butter.
- Cover with cling film touching the surface and refrigerate for 2–4 hours, until thick enough to pipe.
- Transfer to a piping bag.
- Sandwich the biscuits in pairs with the cream, then refrigerate for at least 2 hours so the cream sets completely.
- Store in the fridge in an airtight container.
Notes
Replace the ginger with your favourite flavouring to change the taste – a vanilla pod gives a classic cocoa-and-cream sandwich biscuit.