Coffee Biscuits Sandwiched with Whipped Coffee Chocolate Ganache
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.
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.
- 100g wholemeal spelt flour
- 100g of plain white flour.
- 100g vanilla golden caster sugar
- 100g unsalted butter
- 3 tbsp strong cooled coffee
- 50g milk chocolate (40%)
- 40ml strong cooled coffee
- 90ml double cream
- 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.
- 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.
- Use electric beaters to whip the ganache until peaks form.
- Spread the ganache over half of the biscuits and sandwich the remaining biscuits on top, to make 20.