These lovely Chocolate Apricot Sandwich Biscuits are made with a lovely dough that gives a soft texture to the bake biscuit. They are sandwiched together with a little apricot jam and some chocolate.
Then they are dipped, at one end, in more chocolate. These biscuits are very good indeed and go so well with a lovely cup of tea.
The biscuits are similar to Viennese Whirls or Danish Butter Cookies, and are easy to make. The dough is piped and can be any shape, or a variety of shapes.
For the filling a little apricot jam is placed on the underside of one biscuit. Then it is surrounded by a little piped chocolate. A second biscuit is then pressed, gently, onto the filling to create the sandwich.
Once the sandwiches have set up a little they can safely be lifted and one end can be dipped into more melted chocolate.
I used milk chocolate, since that is my preference, but dark chocolate of whichever intensity you wish can be used too.
This recipe is not difficult. It doesn’t take much time either. But there are a few steps involved. Make the dough and pipe it into shapes. Bake the biscuits. Then sandwich them together. The final step is to dip them in some chocolate.
The dough is perfect to be used just as biscuits, without sandwiching together too.
My Biscuits
I am the first to admit that I am not good at piping. So my biscuits don’t always look the best. However these particular ones didn’t look too bad when they came out of the oven. The important thing is to try to ensure that you have pairs of shapes, so that they can be sandwiched together nicely.
I made a few different sizes and shapes.
They baked for 12 to 13 minutes. They had just begun to colour around the edges. I took them out of the oven and transferred them to a rack to cool.
Then I spooned just a little jam on half of the biscuits and surrounded it by piping melted milk chocolate. I placed another biscuit on the top of each to make the sandwich.
Once the sandwiches had set up a little I was able to lift each and dip them in melted chocolate. Then I placed them on some parchment paper and left them until the chocolate had set again.
The final, and quite the most enjoyable, step was to taste the biscuits. They did taste so good. The biscuits had a firm exterior but retained a soft texture. The chocolate, of course was very good, and there was that lovely sweet and fruity flavour from the apricot jam too.
Another easy biscuit recipe is Easy Lemon Cookies/Biscuits.
Chocolate Apricot Sandwich Biscuits
Course: Biscuits, Cookies, ChristmasDifficulty: medium24
servings30
minutes13
minutesIngredients
170g(1 cup + 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
100g(7 tbsp) softened unsalted butter
100g(1 cup) ground almonds
100g(3/4 cup) icing sugar
1 medium egg(large in USA)
2 medium egg yolks(large in USA)
40ml(2 tbps+2tsp) milk
zest from one lemon
2 tbsp Apricot jam (adjust the amount to your preference)
125g(8 oz) milk chocolate, melted (or chocolate of choice)
Directions
- Preheat the oven to 170C/150C Fan/340F.
- Line a couple of baking trays with parchment paper
- Place all the ingredients, except the flour, into a large bowl and beat into a light and fluffy texture.
- Add the flour and mix it in until fully combined, without mixing too much, into a soft dough.
- Place the dough into a piping bag fitted with a star nozzle(you could also use a cookie press).
- Pipe shapes onto the parchment paper, leaving a gap between each. Ensure that you have matching pairs of shapes.
- Place the trays into the oven and bake the biscuits for about 12 minutes, until the edges just begin to change colour.
- Carefully transfer the baked biscuits onto a wire rack to cool completely.
- Sort the biscuits into pairs turning one of each pair over to expose the base.
- Put a little of the melted chocolate into a piping bag and snip the end, giving just a very small opening.
- Spoon a little jam onto the centre each of the exposed bases.
- Pipe chocolate around the jam.
- Gently place the paired biscuits onto the filling and leave them to set up. The piped chocolate will begin to set.
- Gently lift each biscuit, in turn, and dip one end into the remaining chocolate.
- Lift the biscuit out of the chocolate and allow excess to drip off. Scrape the underside carefully on the side of the dish to remove more excess.
- Place the coated biscuits onto the previously used parchment paper and leave them until the chocolate has set.