Vanilla Biscuits Sandwiched with Vanilla Chocolate Ganache
When Karen over at Lavender and Lovage chose vanilla as the ingredient for this month’s We Should Cocoa, I knew immediatley I wanted to make biscuits. Vanilla is such a sweetly fragrant spice and it somehow seems to become more potent when combined with sugar in biscuits. Sandwiching the biscuits with a rich chocolate vanilla filling was no sooner thought of, than executed.
It was no accident that I flavoured the biscuits I made to accompany last week’s raspberry syllabub with vanilla. A vanilla pod, vanilla sugar and a dusting of vanilla powder, made for a potent mix. The heady scent soared out of the biscuit tin as soon as the lid was prized off. Keeping CT away from said biscuit tin was a task too great for me and they disappeared rather faster than I had envisaged. I made the ganache with dark chocolate, cream, a little butter and homemade vanilla extract. It tasted good just on its own, as well it might; but paired with the biscuits, it was a true taste sensation.
As we’d already chomped our way through some of the biscuits, I ended up with twenty to make ten vanilla chocolate biscuits. The recipe below is for eighteen.
- 200 g flour (half wholemeal, half plain white)
- 100 g unsalted butter
- 100 g vanilla sugar (I have a jar of golden caster sugar permanently on the go in which I place scraped out vanilla pods)
- 1 vanilla pod
- 4-6 tbsp Chardonnay wine
- Vanilla sugar powder for dusting.
- 100 ml double cream
- 1 tsp vanilla sugar (see above)
- 100 g 70% dark chocolate
- 20 g unsalted butter
- ½ tsp vanilla extract (I use homemade)
- Cut the butter into pieces and rub with flour and sugar between your fingers , or pulse in a food processor, until mixture resembles breadcrumbs.
- Scrape the seeds from the vanilla pod and stir into the mix. The scraped out pod can be added to your sugar jar.
- Add 4 tbsp (or more) of wine and stir in with a knife. It should be just damp enough, so that when you bring the mixture together with your hands, it comes together without breaking up, but is not wet.
- Gather the mixture into a ball with your hands, cover and leave to rest in the fridge for half an hour.
- Roll out on a floured board to about ¼ cm thick and cut out shapes with a small cutter (about 4-5 cm in diameter).
- Place on two lined baking trays and bake at 180℃ for 12-15 minutes or until the biscuits are just starting to turn a pale golden colour.
- Leave for a couple of minutes to firm up, then transfer to a wire rack to cool.
- Dust with vanilla sugar.
- Dissolve the sugar in the cream over a gently heat, then bring to a near boil.Remove from the heat and add the chocolate.
- Leave for a couple of minutes for the chocolate to melt, then stir gently until just combined.
- Add the butter and again leave for a minute or so to melt.
- Add the vanilla extract and gently stir until everything is just combined.
- Leave for a few minutes until thick enough to spread. Top the inside of 18 of the biscuits with a teaspoonful of ganache, then gently press the other 18 biscuits on top.
- Leave for half an hour in a cool place to set.
They also go to CakeyBoi for Treat Petite. He is celebrating his blog’s 3rd birthday and Eurovision’s 60th. To mark the occasion we are all to make something which has a connection to one of the participating countries. As ganache is decidedly French as is Chardonnay, I am entering on behalf of France. Kat is his partner in crime over at The Baking Explorer.
The theme for this month’s Biscuit Barrel challenge is Party as there are birthday celebrations over at The Lass in the Apron. Embibed with wine, these biscuits are perfect for a celebratory party. Happy Birthday Alexandra.