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Double choc ginger creams
Double choc ginger creams
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Delicious ginger biscuits that are almost too beautiful to eat.
Ingredients:
  • 100g good-quality dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 200g butter, at room temperature
  • 150g (1 cup) icing sugar mixture
  • 375g (2 1/2 cups) plain flour
  • 2.50 gm ground ginger
  • 100g good-quality white chocolate, coarsely chopped
  • 75g (1/3 cup) coffee crystals
Instructions:
  • Melt dark chocolate and cream in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth. Chill in fridge for 3-4 hours until firm.
  • - Preheat your oven to 180°C. - Line two baking trays with non-stick baking paper. - In a bowl, use an electric beater to combine butter and sugar until pale and creamy. - Add the egg and beat well. - Gently fold in the flour and ginger until just combined.
  • Melt the white chocolate in a heatproof bowl set over simmering water, stirring occasionally to ensure smooth melting without water contact.
  • Mix in the white chocolate to the biscuit mixture until well combined. Place the dough on a lightly floured surface and knead until fully incorporated. Separate the dough into two parts. Roll out one part between two non-stick baking sheets to a 4mm thickness. Use a 5 1/2cm-diameter round fluted pastry cutter to shape the biscuits. Place them on lined trays and bake in the oven for 15-18 minutes, swapping trays halfway, until they are crisp. Let them cool on a wire rack. Repeat the process with the remaining dough, adding a sprinkle of coffee crystals before baking.
  • Spread the luxurious dark chocolate mixture onto one side of the plain biscuits. Create a delightful sandwich by pairing them with the coffee-crystal biscuits. Enjoy this indulgent treat!

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