Thumb print chocolate biscuits with ganache

Name: Thumb print chocolate biscuits with ganache
Prep time: 30 min
Total time: 120 min
Yield: 28
Ingredients: 200 g sugar; 1 pinch vanilla sugar; 275 g white flour; 50 g cocoa powder; 200 g butter; 1 eggs; 1 ½ dl cream; 1 pinch salt; 150 g chocolate

Biscuits Baking sweet

Total: 2 hr | Active: 30 min.

vegetarian

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These delicious biscuits will be a hit with chocolate lovers of all ages. They can be made all year round, however they're also great for the holidays when they can be festively decorated. Colourful sprinkles give the biscuits a festive touch and decorating them is an easy activity for little ones, making for a fun family afternoon.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 28 pieces

Dough
200 g	butter, cut into pieces, soft
200 g	sugar
1 pinch	vanilla sugar
1 pinch	salt
1	egg
275 g	white flour
50 g	cocoa powder

Ganache
150 g	chocolate, finely chopped
1 ½ dl	cream

How it's done

Dough

Place the butter in a bowl, beat in the sugar, vanilla sugar and salt using the whisk on a mixer. Beat in the egg. Combine the flour and cocoa, add, mix quickly to form a soft dough – do not knead.

Shape

Shape the dough into approx. 28 balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball. Using your thumb, make a hollow in the middle of each ball, cover and chill for at least 1 hr.

To bake

Approx. 10 mins. in an oven preheated to 165 °C (convection). Remove from the oven, gently press in the hollows once more using a teaspoon. Allow the biscuits to cool slightly, leave to cool completely on a rack.

Ganache

Place the chocolate in a bowl. Bring the cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Spread the ganache in the hollows of the biscuits, cover and chill for approx. 20 mins.

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