Viennese Biscuit Recipe
1 teaspoon vanilla extract
additional butter for greasing baking trays
4 tablespoons double cream
Take 1 tablespoon of the mixture and shape it into a small ball.
Leave the biscuits on the wire rack to cool down completely.
How to make chocolate ganache:
Put the plain or milk chocolate drops or chopped chocolate (75g) in a heatproof bowl and add double cream (4tbsp).
Pour about 5cm (2in) of water into a saucepan.
Lift the bowl out of the pan and let chocolate ganache cool for a few minutes.
Take the chocolate ganache out of the fridge when it becomes soft like butter.
Sandwich the biscuits together in pairs until all the chocolate ganache and biscuits are used up.
Eat them straight away, or keep them in an airtight container in the fridge.
Viennese biscuits are quite crumbly, instantly melt in your mouth, have a light buttery taste and smooth chocolate filling known as ganache - a French word for a mixture of chocolate and cream.
26 cookies or 13 pairs
Thursday, July 15, 2010 - 2:08pm