Hard to beat the old traditionals?
I did my first food demo at the weekend and sure what else could I do only biscuits?! This is such a dead simple recipe and the biscuits at the end are divine! Do not skimp on the butter. Go full hog real butter. There is no other way to make these. Melt in the mouth fabulousness. And rumour has it if you make them on the weekend the calories don’t count…
Also, if you don’t like Orange leave the rind out and use normal chocolate for the ganache. Or add lemon or lime or coconut. And if you don’t want to make the ganache you could sandwich the two biscuits with just melted chocolate. Or have non-sandwiched biscuits.
As I always tell you; try, try, try! You never know, you could be creating the next big trend! These to me are the best, old time recipe. We would’ve had these at home when the visitors were around and thought we were the dogs bollox with the posh biscuits!!
Chocolate Orange Viennese Biscuits
200g butter (at room temp)
50g icing sugar
200g plain flour
¼ tsp baking powder
Rind of 1 large orange
150g dark/milk chocolate (whichever you prefer)
1 Terry’s Chocolate orange (157g)
157g double cream
To make the ganache
1. Chop the Terry’s chocolate orange into very fine pieces and place into a medium sized mixing bowl. Place the cream into a small milk saucepan and bring to the boil
2. Once boiling remove the cream from the heat and pour over the chopped chocolate. Leave to sit for a few moments and then stir gently with a spoon making sure all the chocolate has melted. Place into the fridge until set
For the biscuits
3. Preheat oven to 170oC (fan) and line a large baking tray with a silicon liner or greaseproof paper. Fit a piping bag with a large, open star nozzle
4. Place the butter into a large bowl and sieve in the icing sugar into a large mixing bowl and mix until pale and fluffy. Sieve in the flour and baking powder. Add the rind of the orange and mix until everything if full incorporated
5. Place the dough into the piping bag and pipe out finger shapes 2 ½ inches long or star shapes
6. Place into the oven and bake for 10-15 minutes or until pale and golden. Lift gently and place onto a cooling rack and leave to cool completely
While waiting on the biscuits to cool
7. Place the milk/dark chocolate into a small bowl and place over a saucepan of barely simmering water, making sure the bowl isn’t touching the water
8. Dip both ends of the biscuits into the chocolate and sprinkle with the flaked almonds. Place onto greaseproof paper until set
9. Fit a piping bag with a medium sized plain nozzle
10. Once the ganache has set, using a hand whisk mix the ganache until it is firm and doubled in size. Place the ganache into the piping bag
11. Pipe a line of ganache down the centre of the biscuits and then sandwich with another biscuit
Sin é. That’s it!