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Sacher-style chocolate biscuits (traditional method & Thermomix)
Description
These refined shortbread biscuits are reminiscent of the famous Viennese pastry: melt-in-the-mouth chocolate pastry, fruity apricot centre and glossy icing.
Perfect for Christmas, as a gift or with a coffee.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Mix the flour, sugar, butter, vanilla, salt, cocoa powder and egg yolk until smooth.
2. Wrap and chill for 30 minutes.
3. Preheat oven to 175°C, natural heat.
4. Roll out the pastry to a thickness of 2 mm and cut into discs (half full, half with holes).
5. Bake for 10-12 min on a tray lined with baking paper.
6. Leave to cool, then spread jam over the full biscuits and cover with the perforated discs.
7. Melt the chocolate with the butter and partially dip the biscuits. Leave to dry on baking paper.
Store in an airtight container in a cool, dry place.
THERMOMIX® METHOD
Thermomix® version
1. Spray sugar: 10 sec / level 10. Scrape down the sides.
2. Add the flour, butter, vanilla sugar, salt, cocoa and egg yolk.
Knead for 4 min 10 sec / kneading mode.
3. Wrap the pastry and refrigerate for 30 mins.
4. Preheat oven to 175°C. Roll out the pastry, cut out the biscuits as above and bake for 10-12 mins.
5. Top with jam and assemble.
6. Glaze: Chop the chocolate for 8 sec / speed 10, add the butter and melt.
4 mins / 50°C / speed 2. Dip the biscuits in the mixture and leave to set.
