- 3 tablespoons Butter or margarine
- additional butter for greasing baking trays
- 1 1/2 grams 40 (oz) cornflour
- 4 tablespoons double cream
- 1 cup Flour
- 1 1/2 grams 40 (oz) icing sugar
- 3 grams 75 (oz) plain or milk chocolate drops or chopped chocolate
- 1 teaspoon vanilla extract
- Preheat oven to 170C fan/190C/375F/gas mark 5. Grease (with butter) two baking trays
- Place the butter (175g) in a bowl. Sift the icing sugar (40g) over the butter. Beat the mixture until nice and creamy.
- Stir in 1tsp vanilla extract. Sift the flour (175g) and cornflour (40g) over the mixture. Stir them in until smooth.
- Take 1 tablespoon of the mixture and shape it into a small ball.
- Make as many small balls as you can and place them onto a tray leaving spaces between them. Flatten each ball of mixture slightly with the back of a spoon.
- Bake the cookies for 12-14 minutes (I baked them 13 minutes), until they are pale golden brown. Leave them on the trays for 5 minutes, then use spatula to transfer them onto a wire rack.
- Leave the biscuits on the wire rack to cool down completely.
- Put the plain or milk chocolate drops or chopped chocolate (75g) in a heatproof bowl and add double cream (4tbsp).
- Pour about 5cm (2in) of water into a saucepan.
- Heat the water until it bubbles, then take the pan off the heat.
- Carefully, put the bowl inside the pan. Stir the chocolate and cream until the chocolate has melted.
- Lift the bowl out of the pan and let chocolate ganache cool for a few minutes.
- When it is cooled put it in the fridge for about 1 hour, stirring it every now and then, as it thickens.
- Take the chocolate ganache out of the fridge when it becomes soft like butter.
- Use a blunt knife to spread some onto the flat side of a biscuit. Press another biscuit on top.
- Sandwich the biscuits together in pairs until all the chocolate ganache and biscuits are used up.
- Eat them straight away, or keep them in an airtight container in the fridge.