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Double choc ginger creams

Double choc ginger creams

Cooking Time

Preparation Time : 45

Cook Time : 40

Total Time : 85

Ingredients

Serves

  • 100g good-quality dark chocolate, coarsely chopped

  • 185ml (3/4 cup) thickened cream

  • 200g butter, at room temperature

  • 150g (1 cup) icing sugar mixture

  • 1 egg

  • 375g (2 1/2 cups) plain flour

  • 1 teaspoon ground ginger

  • 100g good-quality white chocolate, coarsely chopped

  • 75g (1/3 cup) coffee crystals

Directions

  • 01

    Place the dark chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until the mixture is melted. Place in fridge for 3-4 hours or until the mixture is firm.

  • 02

    Meanwhile, preheat oven to 180°C. Line two baking trays with non-stick baking paper. Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and ginger until the mixture just starts to come together.

  • 03

    Place the white chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir occasionally until melted.

  • 04

    Add the white chocolate to the biscuit mixture and combine. Transfer dough to a lightly floured surface and knead until combined. Divide dough into 2 portions. Place 1 portion between 2 sheets of non-stick baking paper and roll out to 4mm thick. Use a 5 1/2cm-diameter round fluted pastry cutter to cut out biscuits. Transfer to lined trays. Bake in oven, swapping trays halfway through cooking, for 15-18 minutes or until crisp. Transfer to a wire rack to cool. Repeat with remaining dough, sprinkling biscuits with coffee crystals before baking.

  • 05

    Spread the dark chocolate mixture over the flat side of the plain biscuits. Sandwich together with the coffee-crystal biscuits and serve.

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