Fun, Viennese biscuits recipe.

This is the second fun post, not all of them will be recipes some of them will be craft, but this is a pretty cool recipe for some pretty cool biscuits.

Ingredients.

Makes 24 biscuits. (12 pairs)

For the biscuits:

175g unsalted butter, softened.
40g icing sugar.
1 teaspoon vanilla essence.
175g plain flour.
40g cornflour.

For the ganache:

75g plain chocolate drops.
4 tablespoons double cream.

Recipe.

1. Heat the oven to 190C. Grese and line two baking trays. Put the butter in a bowl. Sift the icing sugar over it. Beat the mixture until it's creamy.

2. Stir the vanilla essence. Sift the flour and the cornflower over the mixture. Stir them until they are smooth. Put a teasoon of the mixture onto one of the tarys.

3. Put more teaspoons of mixtue onto the trays, leaving spaces between them. Flatten each blob of mixture slightly with the back of a teaspoon.

4. Bake the biscuits for 12-14 minutes until they are plae golden brown. Leave them on their trays for five minutes, then use a spatula to lift them onto a wire rack.

5. For the ganache, put the chocolate drops in a heatproof bowl and add the cream. Then, pour about 5cm water into a saucepan.

6. Heat the water until it bubbles, then take the pan off the heat. Carefully, put the bowl inside the pan. Stir the chocolate and the cream until the chocolate has melted.

7. Lift the bowl out of the pan and let the ganache cool for a few minutes. Then, put it in the fridge for about an hour, stirring it every now and then, as it thickens.

8. WHen the ganache is soft like butter, take it out of the fridge. Use a blunt knife to spread some onto the flat side of the biscuit. Press another biscuit on top.

9. Sandwich the biscuits together in pairs until all the ganache and biscuits are used up. Store in a airtight container in the fridge.


 

THE GUINEA PIG PICTURE FOR THIS POST!