makes
30
prep
50 minutes
cook
20 minutes
difficulty
Easy
makes
30
serves
preparation
50
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Orange ganache
- 195 g fresh cream, 35% fat
- 1 orange, zested
- ½ tsp vanilla bean paste
- 430 g good quality milk couverture chocolate 33%
Cookies
- 100 g raw sugar
- 165 g brown sugar
- 1 tsp sea salt
- 115 g unsalted butter, softened
- 1 egg
- 1 tsp vanilla bean paste
- 155 g plain flour
- ½ tsp bicarbonate of soda
- 110 g good quality milk couverture chocolate 33%, roughly chopped
- 110 g good quality dark couverture chocolate 54%, roughly chopped
- 90 g cornflakes, crushed
Chilling time: 2-3 hours.
Instructions
- For the ganache, place the cream, orange zest and vanilla into a saucepan and bring to the boil.
- Meanwhile, place the milk chocolate into a bowl.
- Once boiling, strain the cream through a sieve over the chocolate. Whisk until the chocolate has completely melted and incorporated into the cream.
- Cover with plastic wrap touching the surface of the ganache. Allow to cool at room temperature for 2-3 hours before transferring into a piping bag.
- For the cookies, place the raw sugar, brown sugar, salt and butter into the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
- Add the egg and vanilla, mix to combine.
- Add in the sieved flour and bicarbonate of soda and mix until incorporated.
- Stir through the roughly chopped milk chocolate, dark chocolate and crushed cornflakes.
- Place the dough into the refrigerator for 1 hour.
- Preheat the oven to 190˚C (170˚C fan forced).
- Roll teaspoons of the dough into individual balls. Place them on a baking tray lined with baking paper approximately 40mm apart and gently press down to flatten slightly.
- Bake for 10 minutes.
- Remove the tray from the oven and allow to cool at room temperature.
- To assemble, cut the tip off the prepared piping bag of orange-infused ganache. Pipe the ganache onto every second cookie and sandwich them together.
Note
• The cookie dough can be prepared and stored in an airtight container in the refrigerator up to 3 days in advance. Allow the dough to come back to room temperature prior to baking.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.