Sacher biscuits

Name: Sacher biscuits - Ioana J.
Ingredients: For about 40 cookies (about the size of a button) 300 g flour 250 g soft butter 1 egg 4 heaping tablespoons of bitter cocoa 6; 7 heaping tablespoons of granulated sugar a pinch of salt apricot jam 200 g melted dark chocolate (I also added butter to make it creamier)

Desert - Sacher biscuits by Ioana J. - Recipia

This chocolate and apricot jam cookie recipe is not only delicious but also easy to prepare, making it perfect for any occasion. We start by ensuring we have all the ingredients ready and at hand. In a large bowl, we add the softened butter, which should be at room temperature, and mix it with the sugar. It is essential to achieve a fluffy foam, which will give the cookies an airy texture. We continue by adding one egg, which we incorporate well into the mixture, being careful not to leave any lumps. Once we have obtained a homogeneous cream, the next step is to add the flour, cocoa powder, and salt. These dry ingredients will transform the mixture into a soft and pliable dough. Using our hands, we mix everything until the ingredients are completely integrated. Once the dough is ready, we divide it into two equal parts and form two rolls. Each roll is cut into 20 pieces, but the size can be adjusted according to preferences. Each piece of dough is rolled into a ball and placed on a baking tray lined with parchment paper. It is important to leave space between the balls, as they will expand during baking. With a finger, we gently press the center of each ball to create a small indentation that will hold the jam and chocolate. We preheat the oven to 175-180°C and bake the cookies for 12-15 minutes. It is crucial not to leave the cookies in longer, as they may seem undercooked but will harden while cooling, and if we bake them too much, they risk becoming hard and more bitter. Once the cookies are baked, we let them cool completely. In the meantime, we melt the chocolate, preferably in a bain-marie, to achieve a smooth texture. When the cookies are no longer hot, we fill each indentation with a little apricot jam. Then, we carefully pour the melted chocolate on top. For a more professional look, it is recommended to use a pastry bag or a bag with a cut corner, but a fork works too. We let everything cool, and the chocolate will harden, creating a delicious crust. These cookies are perfect to enjoy alongside a cup of tea or coffee, being a true delight for any sweet lover.

Ingredients

For about 40 cookies (about the size of a button) 300 g flour 250 g soft butter 1 egg 4 heaping tablespoons of bitter cocoa 6
7 heaping tablespoons of granulated sugar a pinch of salt apricot jam 200 g melted dark chocolate (I also added butter to make it creamier)

Sacher biscuits

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