Brandy chocolate sandwich cookies

Overview

The recipe comes from the Biscuit Research Laboratory. The original recipe uses brandy chocolate ganache. I was lazy, so I used caramel chocolate ganache at home. But the recipe says a brandy ganache recipe, so just make this!

Tags

• baking
• children
• afternoon tea
• almond flour
• brandy
• brandy chocolate ganache
• cake flour
• salted butter
• whipping cream
• dark chocolate
• powdered sugar

Ingredients

Steps

1. 1 Beat butter and icing sugar until slightly pale.

   

2. 2 Add the whipping cream in two batches. Stir until completely emulsified.

   

3. 3 Add sifted cake flour and almond flour and mix well.

   

4. 4 Knead into a ball, wrap in plastic wrap and refrigerate for half an hour.

   

5. 5 Roll out into 0.2 cm sheets and refrigerate for 30 minutes.

   

6. 6 Take it out and use a mold to press out the shape you like. Brush with a thin layer of whole egg wash.

   

7. 7 Bake the oven at 160 degrees and 150 degrees for about 15 minutes. Remove and cool.

   

8. 8 Make ganache: Bring the cream to a boil over medium-low heat, add chopped dark chocolate and heat to melt, then add powdered sugar, salted butter and mix well, add brandy after cooling.

   

9. 9 Assembly: Put the ganache into a piping bag, squeeze it on the unhollowed biscuit, and cover it with another hollowed biscuit.