Step by step recipe:
Shape the dough into a flat cake and wrap in plastic film. Refrigerate for at least 2 hours or overnight.
After this resting time, roll out the dough and prick all over with a fork or pastry pricker (pique-vite).
Preheat the oven to 200°C (390°F).
Cut out circles with a cutter for round biscuits. For rectangular ones, cut strips, then cut these across into rectangles.
Cook until the biscuits are a light golden brown.
Transfer the ganache into a forcing bag .
Pipe a generous strip of chocolate along the rectangular biscuits.
Then cover with a second biscuit and press lightly so that it is level and sticks.
Ideally the chocolate should show on each side without spilling out. Scrape off any excess with a knife.
For round biscuits, pipe a circle.
And as before, place a second biscuit on top and press down lightly.
Assemble all the biscuits like this then refrigerate for a few hours to set the ganache completely.
Your "BN style" biscuits are ready.
Remarks:You can add extra filling if you prefer: 2 strips for the rectangular biscuits or 2 circles for the round ones.
The biscuits used here are rather dry by choice, but use your imagination and try this with richer biscuits (shortbread style) or with a stronger flavour (almonds, oats, etc.).
Last modified on: March 21th 2011
Your 2 comments or questions on this recipe:
Where did you acquire the small plastic pastry pricker? I can't find one on the web. Thanks.
Comment #1 posted on january 18th 2014 at 13:53 by pv123.
Look for or google "pique-vite"
Comment #2 posted on january 18th 2014 at 18:31 by jh.