These flowers are really easy to make and yet look great with their black (the biscuit) and white (the ganache) contrast. I've shaped them as flowers just because I used the cookie cutters I have. But any shape will do. And they're so yum they disappear in a flash...see below!
To make 12 biscuits you need:
300 g of plain flour
25 g cocoa powder
120 g of icing sugar
200 g of butter
1 tsp vanilla extract
1 egg
200 g white chocolate
100 ml single cream
1. In a bowl, beat the butter until soft then add the icing sugar, vanilla extract and a pinch of salt. Add the egg and whisk until smooth. Sieve together the flour and cocoa powder and add to the mixture. Once well combined, cover the dough with cling film and leave to rest for at least two hours in the fridge.
2. Preheat the oven to 150°C. Roll out your dough and cut out 24 shapes, or more, with a 6 cm-diameter cookie cutter. With another 3 cm-cookie cutter, remove the centre of half the shapes. Bake your shapes on a baking tray lined with baking sheet for 15 minutes. Leave to cool.
3. To make the white chocolate ganache, melt the white chocolate in a bowl placed over a small saucepan of simmering water. Separately, boil the cream and add to the white chocolate until you get a smooth mixture. Leave to set in the fridge.
4. On each full biscuit, place one teaspoon of ganache and cover with a hollowed biscuit. Et voila!
No comments:
Post a Comment