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Ingredients

• 200 g All-Purpose Flour (sifted)
• 100 g Unsalted Butter (softened, cut into cubes)
• 80 g Granulated Sugar
• 1 Egg (large, room temperature)
• 1 tsp Baking Powder
• 0.25 tsp Salt
• 1 tsp Orange Zest (freshly grated for citrus flavor)
• 200 g Dark Chocolate (70% cocoa, chopped)
• 100 ml Heavy Cream (full‑fat, warmed)

Instructions

1. Make Cookie Dough

   In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and orange zest, mix well. Sift together flour, baking powder, and salt, then gradually fold into the wet mixture until a smooth dough forms.

   Time: PT10M

2. Chill Dough

   Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for 30 minutes to firm up.

   Time: PT30M

3. Preheat Oven

   Preheat the oven to 175°C (350°F).

   Time: PT10M

   Temperature: 175°C

4. Roll and Cut Cookies

   On a lightly floured surface, roll the chilled dough to about 0.5 cm thickness. Use a round cutter (or a knife) to cut circles, then place them on a parchment‑lined baking sheet.

   Time: PT10M

5. Bake Cookies

   Bake the cookies for 12 minutes, or until the edges are lightly golden. Remove and let cool on the sheet for 2 minutes, then transfer to a cooling rack.

   Time: PT12M

   Temperature: 175°C

6. Cool Cookies

   Allow the cookies to cool completely on the rack, about 5 minutes.

   Time: PT5M

7. Prepare Ganache

   Combine the heavy cream and chopped dark chocolate in a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then microwave another 30 seconds until the chocolate is fully melted. Stir until smooth.

   Time: PT2M

8. Add Citrus Flavor

   Stir in the remaining orange zest for a bright citrus note.

   Time: PT1M

9. Set Ganache

   Transfer the ganache to a shallow container, smooth the surface, and refrigerate for 30 minutes until firm but still sliceable.

   Time: PT30M

10. Cut Ganache Squares

    Using a ruler and a sharp knife, cut the chilled ganache into 3 cm × 3 cm squares.

    Time: PT5M

11. Warm Knife for Bonding

    Dip the knife in hot water, dry it, and lightly run the blade over each ganache square to soften the edges just enough for adhesion.

    Time: PT2M

12. Assemble Sandwiches

    Place a ganache square on the flat side of a cookie, top with another cookie and press gently to spread the ganache to the edges.

    Time: PT10M

13. Optional Decorative Cutting

    For a cleaner look, use a ruler and a sharp knife to trim any uneven edges of the assembled sandwich.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g