Looking for a sweet snack to satisfy those sugary cravings? Sugar, I Love You is packed with perfect recipes for just that, including this particularly delicious treat: Crunchy Chocolate Sandwich Biscuits. Yum!
Scroll down for Ravneet Gill’s genius recipe.
I wanted to make a dark chocolate version of Maryland cookies that stay crunchy and short after baking. These are really cute and last for ages if you keep them in an airtight container (though I highly doubt you will get the chance). They just happen to be vegan, too.
These biscuits are really great eaten on their own and even better sandwiched together with ganache; the combination of this crunchy biscuit with Malt Chocolate Ganache will make your eyes roll back into your head with pleasure.
Makes 30 single biscuits, or 15 sandwich biscuits
- 80ml neutral oil
- 1 tbsp golden syrup
- 70g light brown sugar
- 4g/scant 1 tsp bicarbonate of soda
- small pinch of sea salt flakes
- 20g cocoa powder
- 110g plain flour
- 20g vegan dark chocolate, chopped into small pieces
- 1/3 quantity Malt Chocolate Ganache
Whisk the oil and golden syrup together in a small bowl.
In a large bowl, mix together the sugar, bicarbonate of soda, salt, cocoa powder and flour. Pour in the oil and syrup and mix until a dough forms, then add in the chopped chocolate, making sure the pieces are really small, and mix well to combine.
Scoop the mixture onto a work surface lined with clingfilm or baking paper and roll into a cylinder shape, roughly 23 x 5cm (9 x 2in). Wrap the cylinder tightly in the clingfilm or baking paper and place on a tray. Refrigerate for 4 hours and then freeze for 2 hours.
When you’re ready to bake, preheat the oven to 160°C fan/180°C/gas mark 4. Line two large baking trays with baking paper.
Using a sharp knife, slice the biscuit dough into 5mm (.in) slices and place on the prepared trays, leaving plenty of space between each. Bake for 15 minutes until golden, then allow to cool on the trays before sandwiching with the malt chocolate ganache.
For the malt chocolate ganache
- 150g 70% cocoa solids chocolate, chopped
- 50g 55% cocoa solids chocolate, chopped
- pinch of sea salt flakes
- 300g double cream
- 1 tbsp malt extract (alternatively use black treacle, maple syrup or honey)
To make the ganache, put both the chocolates and the salt in a large heatproof bowl.
In a saucepan, heat the cream with the malt extract until steaming but not boiling.
Pour the hot cream over the chocolate and leave for 1 minute. Use a whisk to stir the ganache from the middle outwards – so as not to whisk in any air – until silky and beautiful. Let the ganache sit for 10 minutes.
Extracted from Sugar, I Love You: Knockout recipes to celebrate the sweeter things in life by Ravneet Gill, published by Pavilion Books. Available here. Image credit to Ellis Parrinder.
