Cindy recently and was intrigued. They were a little different to my expectations but nevertheless amazing.
I was glad to have Cindy's comments on the method, especially the advice to chill the cookie mixture before cooking. While I loved these biscuits, I was a bit unsure if this was how they were intended and have as many questions as comments about them.
I do know that Ottolenghi intended for these to use 70% dark chocolate. I had thought I had dark choc chips but got home and found we only had 100g of 70% dark chocolate in a block and a bag of milk choc chips. So I fiddled with the ganache by adding cocoa and a bit of salt to make the ganache darker. It was a bit cheeky but I was too tired to go out to the shops again. And it seemed to work.
The biscuits were indeed so so good. I really love the chocolate tahini flavour combination. These were different because the biscuits were very seedy as well as having a sesame flavour. They were nice with just chocolate ganache (as Sylvia did in a tester one) but the tahini cream took them to another level with just enough creaminess and sweetness to achieve biscuit nirvana. I love the bringing together of two different fillings and would love to experiment further.
I am sending these biscuits/cookies to Treat Petite at The Baking Explorer and We Should Cocoa at Tin and Thyme.
More fancy biscuits (cookies) on Green Gourmet Giraffe:
Chocolate and black tahini cut out biscuits (v)
Chocolate chip cookies with smoked almonds and cacao nibs (v)
Chocolate walnut thumbprint biscuits (v)
Orange and rose petal biscuits
Walnut and quince thumbprint cookies (v)
Chocolate-sesame sandwich cookies
From a Yotam Ottolenghi recipe in The Guardian via Where's the Beef
Makes 12 sandwich cookies
70g dark chocolate, chopped*
75ml double cream
80g sesame seeds
80g dark chocolate, chopped
60g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
70g butter, softened
50g brown sugar
1/2 teaspoon vanilla
Tahini cream filling:
40g tahini paste
25g icing sugar
Make Ganache Filling:
Melt all ingredients together and set aside to thicken. I left mine in the fridge overnight and it was easy to spread the next morning.
Dry fry sesame seeds until golden brown. Set aside to cool. Melt chocolate and set aside. Mix flour, baking powder, cocoa and salt with cooled sesame seeds. Set aside. Mix butter and sugar. Stir in egg, vanilla and melted chocolate. Gently mix with dry ingredients. Chill in fridge for a couple of hours. Scoop out 2 cm balls of dough onto lined try and bake for 6 minutes at 180 C. Cool on tray for 5 minutes and then on a wire rack.
Make Tahini Cream Filling:
Mix all ingredients. This is ready to use but can be stored in the fridge.
Match up cookies into the same shaped/sized pairs. Spread a generous amount of chocolate ganache on the flat side of one cookie and the tahini cream onto the other side. (Piping bags would make this neat but are not necessary.) Press gently together so the ganache and cream meet.
Ottolenghi recommends 70% dark chocolate. If like me, you find yourself having mistaken milk choc chips for dark, you can darken the ganache with 4-5 heaped tsp of Dutch cocoa and a pinch of salt.
When I added the melted chocolate to the butter mixture it was starting to firm and set upon hitting the mixture - perhaps because my egg was too cold. I had to chop at some of the hardened pieces of chocolate so they weren't too big. Mixing in the melted chocolate might work better if a few spoonfuls of the butter mixture was added to the melted chocolate first.
The mixture for the cookies is very soft and needs chilling to handle for shaping cookies and ensuring they don't spread too much.
I used level tablespoonfuls of mixture for the cookies. It was too much. Probably half as much would be better. I shaped the mixture which made better cookies, despite it still being soft and sticky for shaping.
We had some ganache and tahini cream leftover - they were wonderful spread on fresh sourdough bread with the chocolate and tahini on the same piece of bread.
On the Stereo:
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