Hollandaise Biscuits

Name: Hollandaise Biscuits
Yield: Makes about 25 biscuits
Cuisine: French
Ingredients: ¼ vanilla pod (bean), split lengthways; ¼ vanilla pod (bean), split lengthways; 150 g (5½ oz/1½ sticks) unsalted butter, cut into cubes and softened; 75 g (2½ oz/½ cup) Icing (powdered/pure) sugar; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 15 g (½ oz) egg yolk (about 1 egg) Egg white; 15 g (½ oz) egg yolk (about 1 egg) Egg white; 90 g (3 oz/7 tbsp) unsalted butter, softened; 45 g (1½ oz/⅓ cup) Icing (powdered/pure) sugar; 140 g (5 oz/scant 1 cup) plain (all-purpose) flour; 15 g (½ oz) cocoa powder; 25 g (scant 1 oz) egg yolk (about 1 egg); 25 g (scant 1 oz) egg yolk (about 1 egg); 15 g (½ oz) egg yolk (about 1 egg) Egg white

Preparation info

Makes about
25
biscuits

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Although time consuming, these biscuits are fun to make, stunning to look at and delicious to eat when made well.

Ingredients

For the vanilla dough

250 g (9 oz/1⅔ cups) plain (all-purpose) flour

Europe
France
Cookies
Vegetarian
Mediterranean

Method

To make the vanilla dough, sift the flour into a bowl. Put the butter and sugar in a bowl, scrape in the seeds from the split vanilla pod (bean) and cream together until light and fluffy. Mix in the egg yolk and beat until smooth. Add the flour and mix to form a homogenous mass. Wrap in cling film (plastic wrap) and rest for at least 1 hour in the fridge.
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