Vanilla Biscuits Sandwiched With Chocolate Ganache

Very vanillary vanilla biscuits sandwiched with a rich vanilla chocolate ganache. The biscuit recipe is made with Chardonnay wine to give a slight fruity note and hint of sophistication. They’re just the thing for an afternoon tea party or to give as a gift.

When Karen over at Lavender and Lovage chose vanilla as the ingredient for this month’s We Should Cocoa, I knew immediately 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.

Vanilla Chardonnay Biscuits

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.

How To Make Vanilla Sugar

I have a jar of golden caster sugar permanently on the go. It’s so very useful. If you want to have a go, just add any scraped out or otherwise used vanilla pods into a jar of golden caster sugar. Just ensure the pods are dry before you add them to the jar.

As soon as you’ve used some of the sugar, just top the jar back up again, ensuring you’ve returned any vanilla pods that might have escaped back to the jar.

Other Vanilla Biscuit Recipes You Might Like

• Chocolate hazelnut crackles
• Christmas butter biscuits
• Gluten-free custard creams
• Rhubarb & custard yo yo biscuits
• Vanilla almond cookies (vegan)
• Zebra biscuits

If you’d like to see some more biscuit recipes, I have quite a few of them.

Keep in Touch

Thank you for visiting Tin and Thyme. If you make these vanilla Chardonnay cookies, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making these biscuits?

I’d very much appreciate it if you could rate the recipe. If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Vanilla Chocolate Biscuits. PIN IT.

Vanilla Chardonnay Biscuits – The Recipe

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Vanilla Chardonnay Biscuits Sandwiched with Vanilla Chocolate Ganache

Very vanillary biscuits sandwiched with a rich vanilla chocolate ganache. The biscuits are made with Chardonnay wine to give a slight fruity note and hint of sophistication.

Cook ModeToggle to keep screen awake

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Afternoon Tea, Gift, Snack

Cuisine: British

Keyword: biscuits, chocolate, cookies, ganache

Servings: 18 biscuits

Calories: 168kcal

Author: Choclette @ Tin and Thyme

Ingredients

Biscuits

• 200 g flour (half wholemeal, half plain white)
• 100 g unsalted butter
• 100 g golden caster sugar (I used vanilla sugar) – see note below.
• 1 vanilla pod
• 4-6 tbsp Chardonnay wine
• vanilla sugar for dusting

Ganache

• 100 ml double cream (heavy cream)
• 1 tsp vanilla sugar (I used vanilla sugar) – see note below.
• 100 g dark chocolate (70%)
• 20 g unsalted butter
• ½ tsp vanilla extract (I used homemade)

Metric – US Customary

Instructions

Biscuits

• Cut the butter into pieces and rub with flour and sugar between your fingers , or pulse in a food processor, until mixture resembles breadcrumbs.
  200 g flour, 100 g unsalted butter, 100 g golden caster sugar
• Scrape the seeds from the vanilla pod and stir into the mix. You can add the scraped out pod to your sugar jar – see note below.
  1 vanilla pod
• Add 4 tbsp (or more if needed) 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.
  4-6 tbsp Chardonnay wine
• 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℃ (350℉, Gas 4) 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 once cooled.
  vanilla sugar

Chocolate Ganache

• Dissolve the sugar in the cream over a gently heat, then bring to a near boil. Remove from the heat and add the chocolate.
  100 ml double cream (heavy cream), 1 tsp vanilla sugar, 100 g dark 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.
  20 g unsalted butter
• Add the vanilla extract and gently stir until everything is just combined.
  ½ tsp vanilla extract
• 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.

Notes

I have a jar of golden caster sugar permanently on the go in which I place scraped out or otherwise used vanilla pods. It makes great vanilla sugar. Just ensure the pods are dry before you add them to the jar.

Makes 36 single biscuits – the perfect pairing for this raspberry syllabub recipe.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 4mg | Potassium: 48mg | Fiber: 2g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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Sharing

I’m sending these vanilla biscuits off to Karen over at Lavender and Lovage who is kindly hosting We Should Cocoa this month. As already stated the theme is vanilla and these biscuits are very vanillary.

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. Because ganache is decidedly French as is Chardonnay, I’m 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. Imbibed with wine, these biscuits are perfect for a celebratory party. Happy Birthday Alexandra.