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.
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.