Method
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For the biscuits, line a baking tray with baking paper and preheat the oven to 160°C.
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In a bowl whisk the very soft butter with the icing sugar and vanilla until smooth. Use a spatula to mix in the flour and custard powder and cocoa until you have a smooth dough.
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Roll your dough out to ½ cm thick between two sheets of baking paper and chill in the fridge for 15 minutes.
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Use a 5cm round cutter to cut 20 rounds of biscuit dough out, re-rolling the scraps of dough if needed.
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Place the biscuits evenly on the lined tray and bake for 10-12 minutes, until slightly puffed. Leave to cool while you make the ganache.
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For the ganache, place the chocolate in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Allow to sit for 5 minutes before stirring, ensuring the chocolate is fully melted. Set aside to cool for 10 minutes before using to assemble your biscuits.
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For the icing, whisk everything together to create a thick but pipeable icing. Pour into a piping bag or prepare in a bowl and use immediately to assemble your melting moments.
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To assemble, pipe or spoon a tablespoon of ganache on half of your melting moments. Spread or pipe a teaspoon of icing on top of the other half of the biscuits.
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Dip the iced biscuit in the desiccated coconut to coat the icing in coconut, then sandwich an iced biscuit and a ganache biscuit together. Repeat for all the biscuits.
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Decorate with coconut flakes, edible flowers and gold leaf, if using.
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Store in an airtight container at room temperature and consume within three days.
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