Tuesday, 24 January 2012

Cookery Monday - Viennese Biscuits

I know it's not Monday, although we did actually bake yesterday... just no chance to blog.  I have a good excuse though!  :O)

I had my sister over for dinner and a chat yesterday evening and well... you know what it's like when you get 2 sisters together - we talked and talked and talked.... until 2am!  hah!  oops!  'yawn'

Was a lovely evening.

So.... this weeks 'new to us' recipe baking session began after a busy morning (and afternoon) of - shopping for black trousers for Caden's Boy's Brigade uniform (unsuccessful) and a trip to library (successful), going home to study book on butterflies, making paper butterflies, having pop quiz on butterflies, eating a quick lunch, making a loaf for dinner, and then out for more shopping for required trousers (much to my relief - successful this time).  We decided to have a go at cooking some Viennese biscuits with some gorgeous chocolate ganache sandwiched in the middle.  Mmmm

Here's how we got on:
The boys measured out

In goes the icing sugar.

The boys LOVE baking

Time to spoon out on to the tray.


Making the ganache

Put together and VIOLA!

Uniformity doesn't tend to exist when kids bake - but who cares about that ay?
It's the having fun making and eating that matters... and we certainly had that!  :O)

In Caden's words - "These are GORGEOUS!"  :O)

Come back next time to see how we get on with 
trying our hands at making a tropical fruit loaf!

The recipe for those that would like to make:

To make 24


For the biscuits:
175g (6oz) unsalted butter, softened (i used salted)
40g (1.5oz) icing sugar
1 tsp vanilla essence
175g (6oz) plain flour
40g (1.5oz) cornflour

For the ganache filling:
75g (3oz) plain or milk choc drops (we used plain choc)
4 tablespoons double cream

  1. Heat the oven to 190 degrees C (375F, gas mark 5). Line two trays with grease proof paper.
  2. Beat together the butter and icing sugar, then stir in vanilla essence.
  3. Sift in the flour and cornflour and mix together.
  4. Put the mixture onto the tray in small teaspoon amounts.  Leave spaces between each dollop. Flatten each dollop with the back of a spoon.  (we found it best to roll the teaspoon amount in our hands and then flatten as described.)
  5. Bake the biscuits for 12-14 minutes.  Leave for 5 minutes then transfer to cooling rack.
  6. To make the ganache, put the chocolate in a heatproof bowl. Add the cream. Then place some water in the bottom of a saucepan and put the bowl on top to create a double boiler. 
  7. Place on the stove and melt the chocolate on a low heat.
  8. Take the ganache off the pan and leave to cool for a few minutes and then place in the fridge for an hour.  (an hour was too long for us 30-40 mins is probably enough) making sure to stir the ganache occasionally.
  9. Remove from fridge when the ganache is soft like butter.  Use a knife to spread the ganache on half of the biscuits and then assemble into 'sandwiches' with the plain biscuit sides.