It’s Biscuit Week at the Great British Bakeoff and the bakers were tasked with creating 24 biscuit (cookie) sandwiches for their Signature Challenge. I am a big fan of cookie sandwiches (hello, jammie dodgers!) so was absolutely chuffed to take this on.
Paul warns the bakers that they need to balance the soft filling with the hard outside, so I opted to go with a filling that I know won’t be going all over someone’s lap — chocolate ganache. And rather than going with a boozy flavor like many of the contestants, I spiced things up with, well, spices. (Here’s a non-spicy recipe.)
Coffee Biscuits Recipe
- 1/2 c softened butter
- 1/2 c dark brown sugar (packed)
- 3 tbs granulated sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 3/4 c all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp instant espresso
Spicy Ganache Recipe
- 100 g dark chocolate chips (62% cocoa)
- 70 ml heavy cream
- 1 tsp cayenne pepper powder
- 1 large bowl, 1 medium bowl and two small bowls
- hand mixer
- cake leveler
- cookie sheet
- microwavable cup or mug
- small spatula
- When I initially made these, I added the espresso powder after the dough had already come together. I found that that didn’t bring out enough of the coffee flavor, so the second time, I added the expresso to the wet ingredients and wrote the steps below as such. Doing so brought out the coffee flavor and darkened the biscuit a bit.
- Make sure you chill the cookie log before cutting into them. I also used a ruler to notch where to cut so that the cookies were even in size.
- Use a cake leveler to cut the cookies for even slices (see image below).
- Sift dry ingredients together, except for the espresso powder, and set aside.
- Cream the butter and two sugars on medium speed.
- Whisk together the egg, vanilla extract and espresso.
- Add egg mixture to butter mixer and mix on medium until just combined
- Sift half of the dry ingredients into the wet ingredients and beat on low until just combined (5 seconds). Sift the rest of the dry ingredients in. Beat on low for another 10 – 20 seconds or until the dough comes together.
- Tip the mix onto cling film and roll into a log. Wrap in the plastic and stick in the fridge. Preheat oven to 300 deg. F and line cookie sheet with parchment paper.
- Once oven is heated (or after about 10 minutes), make small slices on the cookie log every 0.5 cm. Using the cake leveler, slice off a piece at each notch. Line on cookie sheet. (I typically chill the cookies again after I get them on the cookie sheet.)
Bake for 20 minutes. The cookie should be brown at the edges when done.
- While the cookies are baking, make the ganache:
- Heat heavy cream in the microwave for about 30 seconds on high, or until it simmers. Careful not to let it boil over.
- Pour cream on the chocolate chips and let sit for 3 minutes. Mix until the chocolate and cream are fully combined; mix should be fairly thick.
- Add cayenne and mix to fully incorporate in the chocolate.
- Cool the cookies and the ganache. Once cooled, fill the cookies and enjoy.