Coffee Biscuits Sandwiched with Whipped Coffee Chocolate Ganache
If you like just a hint of coffee, but nothing too overpowering, these coffee biscuits are for you. Crunchy biscuits (or cookies if you prefer) are filled with an ultra light whipped coffee chocolate ganache. They are irresistible.
Recently, I received some Pura coffee to review (more on this soon). And guess what? The first thing I thought was to try it out in some baking. Drink coffee, moi?
As some of you may have gathered by now, I’m 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.
Coffee Biscuits with Whipped Coffee Chocolate Ganache
I decided I’d make some coffee flavoured biscuits and used 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.
Other Valentine’s Day Recipes You Might Like
- Chocolate peanut butter ice cream sundae
- Mexican chocolate pudding
- Mini chocolate Valentine’s cakes
- Peach and white chocolate cake
- Valentine’s heart cakes
Thanks for visiting Tin and Thyme. If you make these coffee biscuits, with or without, the whipped ganache, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Coffee Biscuits (Cookies). PIN IT.
Coffee Biscuits – The Recipe
Crunchy biscuits with a hint of coffee are filled with an ultra light moussy coffee cream ganache.
- 40 ml strong cooled coffee
- 50 g milk chocolate (40%)
- 90 ml double cream
- 100 g wholemeal spelt flour
- 100 g plain white flour
- 100 g golden caster sugar (I used vanilla caster sugar)
- 100 g unsalted butter
- 3 tbsp strong cooled coffee
- Melt chocolate in a bowl over hot water.
- Add coffee to the bowl one third at a time stirring hard after each addition until all incorporated and smooth.
- Add cream and stir until incorporated.
Place in the fridge for three hours and make the biscuits whilst you're waiting.
Use electric beaters to whip the ganache until peaks form. It's now ready for spreading.
Place all ingredients except the coffee into a food processor and pulse until mixture resembles breadcrumbs. Or rub butter into dry ingredients by hand.
- Add coffee and pulse again. Or if making by hand, stir in with a knife
- Bring mixture together with hands to form a ball.
- Place in a plastic bag and leave for 1/2 hr or so in the fridge to firm up.
- Roll the bough out to just under 1/4 cm thickness.
- Cut out heart shapes.
- Re-roll off cuts and carry on cutting until all the pastry is used up and you have 40 biscuits.
Place on 2 baking trays lines with silicone mats or baking paper and bake for 10 minutes at 180C. Remove to a wire rack to cool.
- Spread the ganache over half of the biscuits and sandwich the remaining biscuits on top, to make 20.
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. She has the theme of ganache this month, so I’m making my debut entry with my whipped coffee chocolate ganache.