Coconut & White Chocolate Ganash Biscuits
- Prep: 30m
- Cook: 15m
- Total: 45m
- Difficulty: Easy
Overview
This basic biscuit recipe is taken to another level with the addition of a white chocolate and coconut ganache filling. We have added a few drops of pink colouring to half the batch to make them even more gorgeous but that is optional. These would make a great Valentine’s bake too using a heart shaped cookie tray mould. Preparation time 20 minutes. Cooking time approx. 25 minutes.
Recipe By Chef Steven Tan
Ingredients
Method
- Pre heat oven at 170°C and line two baking trays.
- Cream plant based Nuttelex and sugar in kitchen mixer on high speed until pale and fluffy then set to low speed and add in egg until fully incorporated.
- Separate the mix evenly into two kitchen bowls and add pink food colour into one and mix through well.
- Transfer the plain, uncoloured biscuit mix into a piping bag with a round nozzle. Then using a lined tray pipe the mixture into a small circles. Repeat with coloured mixture on another lined tray.
- Bake at 170°C for 15 minutes and turn oven down to 150°C for 10 minutes or until a light golden hue.
- Allow biscuits to cool completely then arrange on tray.
- Next melt white chocolate with coconut milk in microwave at 30 second intervals until chocolate is fully melted, then transfer into piping bag. Alternatively you can melt using the double-boiler method.
- Then pipe the melted chocolate mixture onto a biscuit and sandwich it with another biscuit. Repeat until all biscuits are piped with the chocolate filling.
In this recipe
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Original Original
![Nuttelex Original 500g]()
