Chocolate Finger Sandwich
Craving the nostalgia of chocolate sandwich fingers—a buttery delight filled with decadent chocolate ganache. Living abroad means missing childhood favorites, but recreating them for my kids makes it all worth it!
Ingredients:
- 190g unsalted butter, softened
- 75g icing sugar (powdered sugar)
- 35g egg whites
- 1 teaspoon vanilla extract
- 225g cake flour
- pinch of salt
Filling:
- 100g milk or dark chocolate
- 100g heavy cream
Instructions:
1. Preheat your oven to 160c.
2. In a large mixing bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Then add the egg whites and vanilla.
3. Gradually add the flour butter mixture, folding and mixing until well combined. The dough should be soft and pliable.
4. Transfer the dough to a piping bag fitted with a star tip 22 or 32 works.
5. Pipe in a zig zag motion rectangles the length approx. 4/5cm onto non-stick baking sheets, leaving some space between each cookie.
6. Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake.
7. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
8. Mix equal parts chopped chocolate and hot cream and let sit for few minutes and then mix until smooth. Cover and chill the ganache to firm up in the fridge. Check in a few hours.
9. Fill a piping bag with chocolate ganache and pipe a small amount onto the flat side of one cookie. Sandwich another cookie on top to create a filled cookie.
Enjoy your delicious chocolate sandwich cookies with a cup of tea or coffee!