(no subject)

[mauvable_type]

Oh hi there.
I have a problem for you to solve! There is a reward for you at the end if you do :P

I've been working on Julie's ninja-pirate-assassin dude again, he's coming along pretty well although I still have hella problems with lighting. Anyway.
I've been thinking about what to put on his mask. Like this: (the image is quite dark for me, is it dark for you?)




What thinks you? Any of those? None? Something else? Five question marks in a row makes Hannah something something?????

Tell me what you think and then you may have delicious chocolate-chip cookie sandwiches.

Chocolate-chip cookie sandwich

Originally from A Treasury of New Zealand Baking - p. 64 (with additions from me, cos I am so much better than Al Brown XP )

Makes 15-20 sandwiches, depending on size

Ingredients

Biscuits

• 2 1/4 c cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/4 c butter, softened
• 3/4 c brown sugar (you could totally get away with 1/2 c each of the sugars, it would still be fine)
• 3/4 c white sugar
• 1 tsp vanilla essence
• 2 eggs
• 1 1/2 c chocolate chips

Ganache

• 200 g chocolate (preferably dark)
• 250 ml cream

The recipe called for 250g chocolate and 300ml cream, but that's way too much. Then again, if you need an excuse for extra ganache... <3 Instructions

Biscuits

1. Preheat oven to 190ºC.
2. Sift flour, baking powder and salt together in a bowl.
3. In a separate bowl beat the butter. both sugars and vanilla essence until creamy and light. Add the eggs, one at a time, and beat until just incorporated.
4. Gradually add the flour mixture, beating well. Stir in the chocolate chips.
5. Chill in fridge for 30 min to 1 hour (it doesn't say this in the book, but there is no way the dough can be worked without chilling it a little first).
6. Roll pieces of dough into small balls (the dough may need to rest a little while at room temp first), the press out into flattened biscuit shapes. Remember that the biscuits will spread a little while cooking, so don't make them too big.
7. Bake for 8-10 minutes, or until lightly browned. Remove and cool on wire rack.

Filling

1. Place the chocolate in a bowl with the cream. (I would recommend using very dark chocolate, as the biscuits are sweet enough with a super-sweet filling too. See notes also.)
2. Place bowl over a saucepan of simmering water, making sure no water gets into or touches the bowl. Leave the bowl there, stirring occasionally, until chocolate is nearly melted and combined with cream.
3. Take bowl off heat and stir, making sure chocolate and cream are thoroughly combined. Leave in a cool place until only slightly runny.
4. Pipe (or just use a spoon, it's so much easier) the ganache on to one biscuit, then press another biscuit on top of it. Remember not to put the filling right to the edges or it will overflow. Repeat until all biscuits are filled.

Additional notes

It might be nice to add grated orange zest to the ganache, or some not-too-sweet liqueur, or maybe mint essence, just to add some tang to the flavour. For me, this recipe is almost too sweet, although if you like it that way just chocolate is fine too.