These delicious treats are inspired by one of our new favourite cookbooks – Sweet by Ottelenghi & Helen Goh.
Cooking with chocolate
Chocolate is used across a variety of sweet dishes and desserts, including in delicious biscuit recipes like this one. It is also an ingredient that can be added to some savoury dishes too, a way of introducing sweetness whilst hiding another note in the symphony of the dish.
It is a versatile ingredient and one that is really easy to work with. In this recipe, we use chocolate powder to flavour the biscuits. Incorporated with the plain flour, it gives a lovely even taste across the biscuit, as well as a pleasant chocolate colour.
We use the real thing when it comes to the finishing touches on these yum-yum biscuits. Plain chocolate is more bitter and less sweet than milk chocolate, the perfect finish for these sweet biscuits.
When buying chocolate, the higher the cocoa solid content, the more bitter and in some cases, the better quality it will be. A chocolate with a 70% cocoa solids content will melt really well and with have a smooth, velvety texture when melted, perfect for these yum-yums. If you’d like to learn how to temper chocolate to add a glossy shine to your future bakes, join us on our chocolate making class with Will Torrent.
As the name suggests, a nut butter is the grinding of nuts from their hard form into a soft, malleable paste like product.
There is no butter in nut butter, with the name alluding more to the fact that it is spreadable, just like butter. As it is soft, it is a great ingredient to work, perfect for flavouring all kinds of desserts and biscuits.
Combining it with a good quality soft cheese and sweetening with icing sugar makes for a delicious but not sickly filling for holding the yum-yums together.
Nut butter is becoming more commonplace in supermarkets and artisan food shops simply because the accessibility to all the minerals and fats contained in the nuts is making it something of a ‘superfood’, although it cannot be defined as that.
There are different versions with different products using different nuts to create the final product. Leave the smooth peanut butter on the shelf though, opting instead for an all-natural, organic nut butter that has retained as much of the goodness of the nuts as possible.
Chocolate and Hazelnut Yum Yum Biscuits
For the icing:
- 200 g cream cheese
- 100 g hazelnut butter We like Meridian's
- 100 g icing sugar
For the biscuits:
- 175 g plain flour
- 60 g cocoa powder
- 70 g icing sugar
- 170 g softened butter
- 200 g plain chocolate
- Bronze sprinkles and/or chopped hazelnuts
Weigh all the ingredients for the biscuits into one large bowl & mix either with a hand mixer or stand mixer until the dough forms breadcrumbs, then knead it together lightly by hand until it comes together.
Divide the dough into equal size balls and place on a baking tray lined with parchment. You can weigh these if you'd like a professional finish.
Squash the balls down with the back of a fork. You may want to dip the fork in a little cocoa powder to prevent it sticking.
Bake in a preheated oven at 160°c for 20-25 minutes. Be careful to remove from the oven before they take on too much colour. Allow to cool on a wire rack.
Whilst the biscuits are baking you can make your filling. Mix together the cream cheese, nut butter and icing sugar until you have a smooth glossy mix.
When the biscuits have cooled sandwich together with the cream cheese mixture.
Dip the biscuits in the melted chocolate then top with the chopped nuts and bronze sprinkles
Combining these two ingredients with nut butter is one of the easiest ways to incorporate nuts into recipes.
Get more confident with pastry by taking one of our pastry courses.