Cookie Sandwich
by
Juliana Penteado
This recipe is made up of two biscuits filled with a coconut milk and cardamom chocolate ganache. It is easy to execute and an all around crowd pleaser.
Cookie Sandwiches are universally loved. They can be made with ganache, like in this recipe, but also filled with anything from jam to ice cream and more.
- Level
Advanced
- Cooking
2h+
- Overral
3h+
- Ready
Shredded Coconut
50g
Chocolate Biscuit
Cocoa Powder
10gSoftened Butter
105gWhite Sugar
60gAll-Purpose Flour
165gBaking Spray
As neededSalt
To taste
Coconut Milk & Cardamom Chocolate Ganache
Coconut Milk
200mlCoconut Liqueur
2tbspCardamom Essential Oil
1 drop53% Chocolate Chip
380gFlaky Salt
to taste
Equipment
Silicone Baking Mold
Stand Mixer
Ring Cutter
Acetate Sheet
Sheet Tray
Silicone Baking Sheet
Probe Thermometer
Shredded Coconut
50g
Chocolate Biscuit
Cocoa Powder
10gSoftened Butter
105gWhite Sugar
60gAll-Purpose Flour
165gBaking Spray
As neededSalt
To taste
Coconut Milk & Cardamom Chocolate Ganache
Coconut Milk
200mlCoconut Liqueur
2tbspCardamom Essential Oil
1 drop53% Chocolate Chip
380gFlaky Salt
to taste
Equipment
Silicone Baking Mold
Stand Mixer
Ring Cutter
Acetate Sheet
Sheet Tray
Silicone Baking Sheet
Probe Thermometer
Cookie Sandwich
Juliana Penteado
Put 165g of all-purpose flour into the bowl of a stand mixer
Add 10g of cacao powder
Add 60g of white sugar
Add 105g of softened, unsalted butter
Add salt to taste
Use the paddle attachment. Mix on low speed until the dough just comes together
Place on a clean and cold surface
Knead gently until dough is uniform
Place the dough on a sheet of acetate. Press and cover with another sheet of acetate
Roll out the dough until reaches 4mm in thickness. Remove the top sheet of acetate
Punch rounds with a ring cutter
Cover with the the sheet of acetate
Place in the refrigerator for 30m until firm
Melt 380g of 53% chocolate over a double boiler on low heat. Do not let boil the water
Pour 200ml of coconut milk into a pot. Warm on low heat until it reaches 40°C
Add the heated coconut milk to the melted chocolate in 3 batches. Mix each batch to combine
Add 2tbsp of coconut liqueur
Add 1 drop of cardamom essential oil
Add flaky salt to taste
Stir until combined. The Coconut Milk & Cardamom Chocolate Ganache is ready
Preheat an oven to 160°C
Spray a baking tray with baking spray and spread evenly
Place the rounds of dough onto the baking tray about 3cm apart
Cover with a silpat
Bake for 18m until crunchy
Remove from the oven and let cool
Check that the biscuits are firm
The Chocolate Biscuit is ready
Fill round silicone molds with the coconut milk & cardamom chocolate ganache
Place the mold in the freezer for 20m until the ganache is firm
Remove the frozen ganache from the molds
Line up the biscuits in pairs. Place 50g of shredded coconut in a bowl. Cover the edges of the ganache rounds with the coconut
Place the ganache rounds between the pairs of biscuits
The Cookie Sandwich is ready. Enjoy this sweet treat!