Ingredients for the cookies
- 200 g all-purpose flour
- 20 g ION cocoa powder
- 1 medium egg
- 100 g Lurpak cow milk butter
- 50 g granulated sugar
- ¼ teaspoon baking powder
Ingredients for the filling
- 200 ml whipping cream 36% fat
- 15 g honey
- 200 g ION dark chocolate couverture
Method for the filling
In a coffee pot heat the whipping cream along with honey, until it almost comes to a boil. Then, in a bowl place the chocolate couverture, which has already been finely chopped. Next, add into the bowl the warm mixture of the whipping cream and honey.
Afterwards, stir properly with a mariz, until completely combined and become a smooth, glossy ganache.
Finally, cover the bowl with a piece of plastic wrap, in a way that the plastic wrap comes in contact with the ganache, and refrigerate for 1 hour until cool.
Method for the cookies
In a mixer’s bowl, using the paddle attachment, beat on medium speed the butter along with granulated sugar. Beat until light and fluffy. Then, add the egg, which has already been whipped up, and continue stirring until incorporated.
Right after, add the flour, cocoa powder, and baking powder, which have already been sifted, and keep beating on medium speed until the mixture comes together and forms into a dough.
Then, shrink-wrap the dough and refrigerate for 1 hour, until cool.
When the dough is ready, remove the plastic wrap, and place the dough in between two sheets of parchment paper. With a rolling pin spread the dough, about less than 1 cm thick.
Afterwards, cut the cookies using a cookie cutter or even a cup and place them in a baking pan lined with a sheet of parchment paper.
Bake in a preheated oven at 170 C fan for about 10 minutes, on the middle oven rack.
As soon as the cookies are cool enough, put some filling onto the cookie and then cover with another cookie so that you get sandwich cookies. Follow the same process to make the rest of the cookies
