We’re over half way through the Easter bank holiday weekend but I’m not done baking yet! I had an itch that needed scratching & a new toy to play with so I came up with the idea of these gorgeous little beauties. I’ve recently purchased these cute Biscuit Stamps (which I found at Aldi for £3.99 – bargain!) and I really wanted to give them a try. Plus chocolate orange is one of my all time favourite flavours… any excuse!
So here is what you will need to make approx 25 biscuits
For The Biscuit Dough
For The Chocolate Ganache Filling
In an electric stand mixer (or a large bowl with an electric hand whisk) beat together the softened butter, the salt & the caster sugar until light and fluffy – about 3 minutes or so.
Inbetween two sheets of baking paper or clingfilm – roll out half the dough to a thickness of 5mm (1/4″) and place in the fridge to chill for a minimum of 30 minutes. This will make it easier to cut out later and they will hold their shape much better. Repeat the process for the other half of the dough.
When the dough has chilled, remove one half from the fridge and firmly press the stamp into it, repeat until you have covered as much dough as possible. Then, using a 6cm round cutter, cut out circles around each stamp mark. If necessary, keep re-rolling the dough and repeat until it is all used up. You should get about 25.
Remove the other half of chilled dough from the fridge. This time, don’t stamp them – just cut out plain circles. Again, you should get about 25.
The dough will probably be quite warm and malleable by now so pop the prepared biscuits back into the fridge whilst we preheat the oven to 180°C/Fan 170°C and make the filling.
Finely chop the milk chocolate and place into a large bowl.
Place some chilled biscuit circles onto a baking sheet lined with baking paper or a silicone baking mat. Allow about 3cm between each biscuit for spreading.
You will need to bake them in batches but don’t worry, this will allow the ganache time to firm up 🙂
Bake for approx 12 minutes until just turning golden on the edges. You may need to turn the tray round half way to ensure an even bake.
When cooked, transfer the biscuits to a wire rack to cool completely before filling.
Load a piping bag with a 1cm round nozzle (or just snip the end if you don’t have one) and fill with the ganache filling which should now be firm enough to just hold its shape.
Pipe blobs of the ganache into the centre of the plain biscuits then ‘squash’ down with a stamped biscuit until the filling is pushed to the edges.
Store in a metal tin in a cool, dry place.
I absolutely adore chocolate orange. When making this ganache I always end up licking the bowl clean. But when it’s spread inbetween some freshly baked orange biscuits? Even better! I actually took some of them into the office and they went down a treat. There wasn’t a single bad word to be said about them, just lots of “Mmmmm!” and “Yummy!” noises.
The biscuit dough can actually be used as a base for other flavours. Simply swap out the orange zest for lets say, 1 tsp of vanilla extract or the zest of 1 lemon. Or even the zest of 2 limes then sandwiched with a white chocolate ganache. Hmmm, I might just try those!
I hope you enjoy the remainder of your Easter holidays my lovelies. Oh, and all those chocolate eggs of course!
Until next time.