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Coffee Biscuits Sandwiched with Whipped Coffee Chocolate Ganache

Biscuits | 9th February 2013 | By

Having recently received some Pura coffee to review (more on this soon), I was keen to try it out in some baking. As some of you may have gathered by now, I am currently heavily into biscuits. I typed coffee and biscuits into Eat Your Books and came up with a recipe for Manhattan Cappuccino in Cooking with Chocolate by Frederic Bau. This involved stacking bought rectangular butter biscuits into elaborate structures to mimic the Manhatten skyline. Whilst this was way too elaborate for me, the coffee chocolate ganache used to glue the biscuits together was something I did want to make. I would make some biscuits and use the ganache to sandwich them together. Fortuitously, I came across a recipe for coffee biscuits over at Blue Kitchen Bakes just as I was debating what biscuits to make. This then, would be the recipe that I based my coffee biscuits on. I chose a heart shape which seemed appropriate given the proximity to Valentine’s Day.

 

I could of course, have easily made the biscuit mixture by hand and if I’d done so, I’d probably have creamed the butter and sugar together as suggested in the original recipe. However, I’d just made some pastry in the food processor, so it seemed sensible to use it for these biscuits as well. Given that coffee flavoured bakes are low on my list of favourites, I was very pleased with these. The biscuits were good, crunchy and buttery with just a hint of coffee, but the ganache was a complete revelation. The method used to make it produced a very light almost mousse-like cream, which knocked spots off buttercream: I shall definitely be using this method again. The coffee flavour was quite strong, but brought out other flavours without overpowering proceedings. These are perfect Valentine’s biscuits, why not treat the coffee lover in your life to some on February 14th.

With the Valentine theme very much in mind when making these biscuits, I’m submitting them to Calendar Cakes with Dolly Bakes and Laura Loves Cakes. The theme this month is, strangley, lurve!

For much the same reason I’m submitting them to a Valentine themed Tea for Two with Homemade by Fleur. Fleur has a teapot and mugs Red Cornishware set which I am very keen to get my hands on and which she is giving as a prize to whoever Holly (of GBBO fame) thinks has put in the best entry – fingers crossed!

For no good reason, other than I made these from scratch and JW is always appreciative, I’m also submitting these to Made with Love Mondays.

Classic French, a monthly challenge hosted by Jen of Blue Kitchen Bakes has the theme of ganache this month, so I am making my debut entry with my whipped coffee and chocolate ganache.

Coffee Biscuits Sandwiched with Whipped Coffee Chocolate Ganache
Yields 20
Crunchy biscuits with a hint of coffee and filled with ultra light moussy coffee cream ganache.
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Coffee Biscuits
  1. 100g wholemeal spelt flour
  2. 100g of plain white flour.
  3. 100g vanilla golden caster sugar
  4. 100g unsalted butter
  5. 3 tbsp strong cooled coffee
Whipped Coffee Chocolate Ganache
  1. 50g milk chocolate (40%)
  2. 40ml strong cooled coffee
  3. 90ml double cream
Biscuits
  1. Place all ingredients except the coffee into a food processor and pulse until mixture resembles breadcrumbs. Or rub butter into dry ingredients by hand.
  2. Add coffee and pulse again. Or if making by hand, stir in with a knife
  3. Bring mixture together with hands to form a ball.
  4. Place in a plastic bag and leave for 1/2 hr or so in the fridge to firm up.
  5. Roll the bough out to just under 1/4 cm thickness.
  6. Cut out heart shapes.
  7. Re-roll off cuts and carry on cutting until all the pastry is used up and you have 40 biscuits.
  8. Place on 2 baking trays lines with silicone mats or baking paper and bake for 10 minutes at 180C.
Whipped Coffee Chocolate Ganache
  1. Melt chocolate in a bowl over hot water.
  2. Add coffee to the bowl one third at a time stirring hard after each addition until all incorporated and smooth.
  3. Add cream and stir until incorporated.
  4. Place in the fridge for three hours.
  5. Use electric beaters to whip the ganache until peaks form.
  6. Spread the ganache over half of the biscuits and sandwich the remaining biscuits on top, to make 20.
Tin and Thyme https://tinandthyme.uk/
 
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39 Comments

  1. Janice Pattie

    9th February 2013 at 7:54 pm

    What a nice idea, love the little hearts and the full on coffee flavour is very much to my taste.

    Reply
    • Choclette

      9th February 2013 at 8:33 pm

      Thanks Janice, my coffee loving friends really enjoyed them.

      Reply
  2. hungryhinny

    9th February 2013 at 8:26 pm

    These look so good as I am a massive coffee lover! I especially like the sound of the ganache, I wouldn’t normally make one with milk chocolate but I can imagine the coffee would cut through the sweetness…

    How long do you reckon these would keep? I’m looking for something I can make on Monday but take into work on Wednesday!

    Reply
    • Choclette

      9th February 2013 at 8:36 pm

      Nat, if you make the biscuits and ganache separately, then you can sandwich them together before you go to work. I had the last one three days after I made them and they were fine, but a bit soft.

      Reply
    • hungryhinny

      10th February 2013 at 8:06 pm

      Sounds like a plan, hopefully I will have time tomorrow night to bake them!

      Reply
  3. Gloria

    9th February 2013 at 11:46 pm

    these look beautiful!! Love them!

    Reply
  4. Katie

    10th February 2013 at 8:03 am

    They look lovely and delicate and buttery and oerfect for giving to a loved one. I like how the biscuit and the filling is coffee flavoured, gives them a lovely golden colour

    Reply
    • Choclette

      10th February 2013 at 11:48 am

      Thanks Katie. These were polished off by several loved ones as I had friends over for a coffee tasting, but that’s the nice thing about biscuits, you can spread the love 😉

      Reply
  5. Laura Loves Cakes

    10th February 2013 at 11:12 am

    What cute little biscuits and they’re perfect for Valentines! I love the combination of the coffee and the whipped ganache…these I can only imagine would taste delicious!! Re Eat Your Books…do you find it worthwhile, I like the idea! I also like the sound of creating the Manhatten Skyline out of biscuits! Thanks for entering these into Calendar Cakes 🙂

    Reply
    • Choclette

      10th February 2013 at 11:52 am

      Thanks Laura. I find Eat Your Books really useful and use it quite a lot, both for baking and general cooking. You can look for recipes with a specific ingredient, or a type of recipe or both, eg lime tart. The downside is, a lot of my cookery books haven’t yet been indexed, so it only covers about half of my collection at the moment, but it is adding to it all the time and there is an option to index them yourself.

      The picture I have in the book of the biscuit Manhatten is impressive.

      Reply
  6. Fuss Free Helen

    10th February 2013 at 1:16 pm

    We are hugely enjoying the Pura coffee too, although I have not done anything apart from drink it!

    Lovely biscuits, and thanks for the reminder about JW’s Made With Luv, I always forget it, and must submit something!

    Reply
    • Choclette

      10th February 2013 at 7:49 pm

      Thanks Helen, the coffee is good. There are far too many challenges out there now and I can’t keep up with most of them.

      Reply
  7. The Caked Crusader

    10th February 2013 at 4:21 pm

    I am related to several men who will adore that coffee chocolate ganache! Your biscuits look ace

    Reply
    • Choclette

      10th February 2013 at 7:50 pm

      Thanks CC, send them over 😉

      Reply
  8. Javelin Warrior

    10th February 2013 at 4:23 pm

    These are so adorable, Choclette, and I love the whipped coffee ganache filling! What a perfect treat for Valentine’s Day and I love the presentation of the hearts in a circle… Thank you so much for sharing!

    Reply
    • Choclette

      10th February 2013 at 7:51 pm

      Thanks JW. I shall be using that whipped ganache for all sorts of things now, it’s heaps better than buttercream.

      Reply
  9. laura@howtocookgoodfood

    10th February 2013 at 7:57 pm

    Well I know I would love these being the coffee lover I am. I think these sound perfect and I have also been making a whipped icing myself this week. Mine involved white chocolate though! Maybe this will convert you to a coffee drinker, d’you think??!!

    Reply
    • Choclette

      12th February 2013 at 7:55 am

      Haha Laura, it’s not that I don’t like drinking coffee, I just don’t like it that much, so don’t see the point of it. We’ll have to start a campaign for whipped icing, light and airy is the way to go 🙂

      Reply
  10. Miss C Flash

    10th February 2013 at 8:05 pm

    I really want to make more biscuits, and am definitely more inspired after seeing your beautiful biscuits. I love coffee and I think this would be heaven on a plate x

    Reply
    • Choclette

      12th February 2013 at 7:57 am

      There’s something about having a tin full of biscuits, not that the tin stays full for very long 😉

      Reply
  11. franglaiskitchen

    10th February 2013 at 9:48 pm

    These sound so lovely. I think the idea of the coffee ganache is a great one. This seems perfect as an afternoon pick me up treat I think

    Reply
    • Choclette

      16th February 2013 at 9:08 am

      Thanks Nazima, not being much of a coffee lover, I surprised myself by just how good I found them.

      Reply
  12. Alida

    11th February 2013 at 11:38 am

    These rustic delicious biscuits are great with coffee or tea. I’d love to dip them into my coffee… mmm I can almost taste them! Very nice Choclette.

    Reply
    • Choclette

      17th February 2013 at 8:07 pm

      Thank you Alida. Good idea, I wish I’d tried dipping one now,

      Reply
  13. Maggie

    11th February 2013 at 3:06 pm

    I’m a huge coffee fan and these would be fabulous with a morning coffee.

    Reply
    • Choclette

      17th February 2013 at 8:11 pm

      Thanks Maggie, it makes me feel I should have coffee mornings more often.

      Reply
  14. Susie @ Fold in the Flour

    11th February 2013 at 8:35 pm

    I really love the sound of these, especially with the coffee ganache. Lovely bake. 🙂

    Reply
    • Choclette

      17th February 2013 at 8:13 pm

      Thank you Susie, they have quite changed my mind about coffee flavoured biscuits.

      Reply
  15. Kim Carberry

    14th February 2013 at 11:30 am

    These sound delicious!! Very cute too 🙂

    Reply
    • Choclette

      17th February 2013 at 8:14 pm

      Thank you Kim. You saw them on the right day 🙂

      Reply
  16. Paula Hart

    17th February 2013 at 3:10 pm

    My hubby would love these..coffee addict that he is! I LOVE the sound of that whipped ganache I bet it was amazing! 🙂 x

    Reply
    • Choclette

      17th February 2013 at 8:15 pm

      Thanks Paula – the whipped ganache was amazing and I have used the technique again already.

      Reply
  17. Debs Dust Bunny

    20th February 2013 at 5:57 pm

    These look so delicious and pretty! Nothing is much nicer than the combination of chocolate and coffee.

    Reply
  18. wayne smith

    22nd February 2013 at 8:51 am

    These sound divine !!

    Laura Harris

    Reply
  19. Perky

    28th February 2013 at 7:24 pm

    Right up my street! Love coffee cream flavours!

    Reply
  20. anthony harrington

    8th March 2013 at 12:41 pm

    these are really making me hungry!

    Reply
  21. Jen Price

    8th March 2013 at 5:55 pm

    Can’t believe I didn’t get round to commenting on these sooner. They look fantastic and I think the ganache filling sounds like a really good idea. Thanks for entering into Classic French and I’m happy I provided you with the inspiration. It’s great that us bloggers can all pick up ideas from each other and then create our own unique dishes from them.

    Reply
  22. Angie Hoggett

    29th April 2013 at 12:02 pm

    Thanks for this these look scrummy!

    Reply

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