Ingredients
For about twenty biscuits
- For the biscuits
300g of T65 flour
150 g of unsalted butter at room temperature
150g of brown sugar
1 egg
1 level tbsp of 5 spices
1 pinch of bicarbonate
- For the ganache
50g of whipping cream
200 g dark chocolate
Preparation
Preheat the oven to 180°C (gas mark 6)
In a salad bowl, mix the dry ingredients of the dough.
In a food processor, mix the butter and brown sugar, then add the egg and mix until completely incorporated.
Add the ingredients from the salad bowl and mix quickly until a smooth ball forms.
Cut the dough in half and roll out each piece.
Cut out shapes with cookie cutters (about 40).
Place them on a baking sheet covered with baking paper.
On half, cut out shapes so that you can see the filling.
Cook for 12 minutes.
Meanwhile, prepare the ganache.
Cut the chocolate into very small pieces.
Heat the cream without boiling it.
When the latter is hot, add the chocolate – cover with a lid and wait 5 minutes – stir to obtain a homogeneous mixture.
Immediately fill the full biscuit part and cover them with the openwork biscuits.
Leave to set at room temperature.
Store in a metal cookie tin.
DLP Tips
To make it easier to mix the cream and chocolate in the ganache, heat the cream then place the cream and chocolate mixture in a very gentle bain-marie – leave to melt and stir gently after a few minutes.
To be enjoyed with a good CHIA tea from the XXX brand
