Gypsy creams

Wild, dark, slightly bitter and slightly sweet…this recipe is everything a biscuit (and indeed, a gypsy?) should be. The trick is not to overcook the biscuitty outsides, and to put far more ganache in the centre than you think you actually need…
This yet again comes from ‘Eat Me!’ And, dear reader, I did.
 
Biscuit ingredients
50z unsalted butter (room temp)
20z soft dark brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
80z plain flour
1oz cocoa powder
1/2 tsp baking powder
pinch of salt
1. Preheat the oven to 170c, and lightly grease a large baking sheet.
2. Cream together the butter and sugar until pale and fluffy, then add the egg and vanilla extract. Mix VERY well.
 
3. Sift together the flour, cocoa powder, baking powder and salt, and add to the butter mixture, then stir until combined.
 
5. Take a heaped teaspoon of the mixture and roll in into a ball, then flatten with the palm of your hand . Looks like a big malteser, doesn’t it? Mmm.

6. Repeat until the mixture is used up, and bake for 10-15 minutes until the biscuits look cooked through.
 
 For the Ganache filling:
90z plain chocolate, broken into pieces
Pinch of salt
3 tbsp caster sugar
10floz soured cream1. Melt the chocolate in a bowl over a pan of boiling water. Then whisk in the salt, sugar and soured cream. Allow the filling to cool until it’s thick enough to spread – pop it in the fridge to hurry this process along2. Spread the filling over half the biscuits, and top with the others to make sandwiches, then dust with a little icing sugar. Despite my overzealous filling with the ganache, I still only used half of the mixture. So, I’d say you can either halve the quantities, or you can save it for the next day, make up a new batch of the biscuits, and share it with other people!

Happy baking!
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