Sometimes a great recipe just happens to find you. These Honey Snaps with a Chocolate Ganache were baked by my daughters this weekend. As part of their chemistry homework. One hundred girls were given the recipe and told to bake the biscuits over the weekend. The accompanying blurb went something like this. Helping out in the kitchen teaches some of the basic skills of chemistry. A kitchen is like a home laboratory the perfect place to perform experiments. Cooking recipe versus scientific report. How is cooking like science?
To be perfectly frank when I cast my eye over the recipe I was a little dubious about what the end result would be. And more than happy to leave the girls to their own devices. In my mind’s eye I was imagining chaos. Oven racks overflowing with a sticky, heaving mess of spreading biscuit dough. Melted chocolate seizing in a bowl. One advantage of twins with the same homework assignment, I rationalised, was that only one batch of those biscuits would need to be baked.
What a difference a day makes. Those biscuits were light and crisp and delicious. A huge hit in our house. Particularly with our resident baking connoisseur. My teenage son. There was loads of ganache so instead of dolloping just a little on top of each biscuit the girls sandwiched them together. So much easier to transport to school. And a much prettier presentation.
I’ll be baking these biscuits myself one day soon. For posterity here is the recipe. I’ve deviated from the original just a little. Padding out some of the instructions in the method. I know. I just couldn’t help myself
Honey Snaps With a Chocolate Ganache
Makes 30 biscuits (15 sandwiched with ganache)
1 cup honey
1 teaspoon bicarbonate soda
2 cups plain flour
¾ cup caster sugar
PREHEAT the oven to 180°C
PLACE the butter and honey in a saucepan over low heat and stir to melt.
ADD the bicarbonate soda and remove from heat.
PLACE the flour and sugar in a bowl; add the butter mixture and mix to combine.
ROLL level teaspoons of the mixture into balls and place on lined oven trays. Allow enough room for the biscuits to spread.
SLIGHTLY flatten the balls with damp hands.
BAKE for 10-12 minutes or until golden. Cool slightly before transferring to wire racks. As they cool the biscuits will harden.
WHEN cool place a little ganache on the smooth side of half the biscuits. Sandwich together with the remaining half.
1/3 cup cream
200g dark chocolate, chopped
COMBINE chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
SET aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.