It’s finally biscuits time again! And instead of a classic, today we have a modern biscuit variant. At least half of it. Because these vegan Sacher biscuits are the pre-Christmas answer to the world-famous Sacher Torte from Vienna. We top cocoa biscuits with apricot jam and a chocolate icing. Top with a few chocolate shavings or sprinkles and the delicious treat is ready.
Incidentally, we have remained true to the Austrian style in terms of appearance. Basically, we have created a chocolatey variation of the Linzer biscuits, which are also known as Spitzbuben in parts of Germany. If you don’t have the special cookie cutters for this, you can of course simply stick 2 completely identically shaped biscuits on top of each other. This will result in a slight deduction in the B grade, but tastes just as good 😉
Vegan Sacher Biscuits
Ingredients
Dough
- 350 g wheat flour
- 100 g sugar
- 200 g vegan butter, cold
- 30 g cocoa powder
- 1 pinch salt
- 1 pinch vanilla
- 5 tbsp cold water, at least
Topping
- 100 g vegan dark chocolate
- 175 g apricot jam
- 40 g vegan chocolate flakes or sprinkles
Preparation
- For the dough, mix together the flour, sugar, cocoa powder, salt and vanilla. Add the cold butter in pieces and water and knead into a dough as quickly as possible. Gradually add a little more water if necessary. Shape the dough into a ball, cover or wrap in cling film and chill in the fridge for at least 60 minutes (or overnight).
- Preheat the oven to 180 degrees Celsius. Take the dough out of the fridge - if it has been chilled overnight, allow it to come up to temperature for approx. 15 - 20 minutes - and roll out to a thickness of approx. 2-3 mm on a well-floured work surface. Then cut out as many tops (with a ‘hole’ in the centre) as bottoms from the dough.
- Carefully place each one on a baking tray lined with baking paper and bake in the oven for approx. 12 - 15 minutes. Remove from the oven and leave to cool.
- Bring the jam to the boil in a pan to make it more liquid. Place a dollop of jam on the underside of each biscuit, place one top side on top and press down carefully. Leave to dry.
- Melt the chocolate. Coat half of the top of each biscuit with chocolate and sprinkle with chocolate chips or sprinkles. Leave to dry again and store in an airtight box.
Song of the recipe:
Like the Sachertorte cake, BIBIZA also is from Vienna and sings an ode to its hometown.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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