Sable biscuits with chocolate ganache

Having made blackberry friands today, I had 4 egg yolks left over and wanted to find a recipe to use them up. I decided to try making sable biscuits, based on a recipe from I Love Milk and Cookies. I used a star-shaped cookie cutter and sandwiched the biscuits together with chocolate ganache made of part milk chocolate and part dark chocolate. Yum!

Ingredients

450g plain flour
50g cornflour
400g butter, diced and at room temperature
200g icing sugar
4 egg yolks
Pinch of salt

For the ganache

150ml double cream

100g milk chocolate, broken into pieces

50g dark chocolate, broken into pieces

Method

1. Sift the flour, cornflour and icing sugar into a large mixing bowl and mix together.
2. Make a well in the centre of the flour mixture and add the butter.
3. Work together with your fingertips until no hard lumps remain.
4. Add the egg yolks and salt, drawing in the flour. Work until the dough resembles coarse breadcrumbs. Do not over work the dough.
5. Roll the pastry into a log, wrap in clingfilm and refrigerate for two hours.
6. Preheat oven to 160°C. Prepare a baking sheet lined with parchment paper.
7. Remove the dough from the fridge and carefully roll out to a thickness of about 6mm.
8. Cut out shapes using a cookie cutter.
9. Place on lined baking tray and bake for 10-12 minutes, or until just golden on the edges.
10. Transfer cookies to a wire rack to cool completely.
11. In a saucepan, heat the cream until just before boiling.
12. Pour cream over the chocolate in a separate bowl and let stand for 1 minute allowing the heat of the cream to slowly melt the chocolate.
13. Using a spatula, mix the cream and chocolate to make a smooth, glossy mixture. Place somewhere to cool, uncovered, at room temperature. Transfer to refrigerator to slightly set.
14. Spread the ganache over the back of a biscuit, then place another on top to sandwich the ganache between. Return to the fridge to set.