#Ganache Cookies #Cookies #Gift Cookies #Whole Wheat Cookies #Biscuit Recipe #Digest Recipe #New Year Gift #Valentine's Day Cookies#
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Hi! I'm 'Baking Again Today'. 😊
Today, I made luxurious ganache cookies that are good for gifts.
I sanded a thick layer of bittersweet ganache on a really delicious whole wheat cookie with a savory taste, and the combination of the two is very, very, very artistic. 👏👏
And finely minced hazelnuts were added to the ganache to add flavor!
You might think it would be too sweet because the ganache is thickly sanded, but it is not.
Whole wheat cookies and hazelnuts balance the taste, so it's not too sweet, but it's savory and really delicious!
I used a biscuit-shaped cookie cutter to shape the top with a fork like a biscuit, and the visuals were much prettier and more luxurious!
I cut ganache with a cookie cutter for visuals and sanded it, but you can put it in a piping bag and squeeze it. 😊
If you don't have whole wheat cookies, you can make them with only cake flour.
Instead, when making only cake flour, add 2g of vanilla extract, and if you have almond powder, please note that mixing it with almond powder makes it a much more delicious cookie!
I would like to thank everyone who liked and watched the 'Baking Again Today' video this year. 😊 Have a happy and warm end of the year and a happy new year. ❤
🍪 Ganache Whole Wheat Cookies 🍪
▶ Ingredients ◀ (Use a 5.5x3.8cm biscuit-shaped cookie cutter) 16 Ganache cookies
90g unsalted butter
55g sugar
1.5g of salt (add half after measuring 1g+1g)
35g eggs
60g cake flour
110g whole wheat flour
(* If you do not have whole wheat flour, you can replace it with cake flour. When replacing with cake flour, add 2g of vanilla extract when adding the egg, and reduce the amount of egg by about 5g. If you have almond flour, substitute 20g of cake flour with almond flour. It tastes better if you substitute it.)
2g baking powder
135g dark chocolate
120g heavy cream
15g unsalted butter
65g hazelnuts
◼ How to store ◼
- Since wholemeal flour absorbs moisture well, it can absorb moisture from the ganache and make it soggy. You can put silica gel together and store it at room temperature, but if you don't eat it within the same day, we recommend freezing it.
* Products used * ( As part of Coupang Partners' activities, a certain amount of commission is provided.)
- Unsalted butter: ( link.coupang.com/a/Kc6BI )
- Sugar: ( link.coupang.com/a/I5raE )
- Power flour: ( link.coupang.com/a/I5rou )
- Whole Wheat Flour: ( link.coupang.com/a/Kc66o )
- Baking powder: ( link.coupang.com/a/Kc7NV )
- Dark Coverture Chocolate: ( link.coupang.com/a/Kc8Zw )
- Hazelnut: ( link.coupang.com/a/Kc9gi )
- Fresh cream: ( link.coupang.com/a/Jb2hG )
- Tin case: I bought it at the Baking School site when it was a tool. (Width 19.5cm Length 11.5cm Height 5.2cm)