These Sesame Charcoal Biscuits with Sweet Ginger Ganache are the ideal treat for people who like multi textural snacks. The biscuit is crunchy, sweet and aromatic from the sesame seeds and the ganache is beautifully paired by adding fresh ginger to bring depth of flavour and a little bite to the cookie.
The ganache is not your typical recipe made by emulsifying chocolate and liquid. In fact, a liquid ganache like that would make these cookies soggy in a flash. No, this ganache is waterless/liquid-less. Which means the cookies stay crunchy for longer (kept in an airtight container) and the whole cookie keep longer in general.
I like to temper my ganache because it sets faster and has a better mouthfeel for longer – it remains smooth and doesn’t become crumbly.
Cocoa butter silk is my go-to for tempering. You can learn more about that here or buy some from my shop to help with all of your tempering needs.
Sesame Charcoal Biscuits with Sweet Ginger Ganache
Ingredients
Sesame Charcoal Biscuits
- 100 g sesame seeds soaked 2 – 4 hours and drained
- 100 g buckwheat soaked 1 hour, strained and rinsed
- 50 g water or as needed to blend
- 20 g activated charcoal powder
- 15 g golden flax soaked in 60g water for 1 hour
- 100 g coconut sugar
- ½ tsp toasted sesame oil
- Pinch of sea salt
- 10 g ground golden flax
- 10 g coconut flour
Sweet Ginger Ganache
- 100 g dark chocolate melted
- 40 g coconut oil
- 60 g honey or maple syrup
- 1-2 tbsp ginger juice
- 1-2 tbsp extra dark cocoa powder
- 1 tsp tamari
- ½ tsp toasted sesame oil
- Pinch sea salt
Instructions
Sesame Charcoal Biscuits
- When straining the sesame seeds, suspend them in a strainer / sieve over a bowl for about 5 minutes to be sure they have drained as much water out as possible, otherwise they will get diluted by the excess water.
- Transfer the strained sesame seeds and all remaining ingredients to a food processor, except the coconut flour and ground flax, and process until the buckwheat is well broken down, the sesame seeds can remain whole.
- Add the coconut flour and ground flax and blend to combine.
- Transfer to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
- Score the mix into the size and shape you like. I scored mine into 2 ½ inch rounds, but you can score into whatever shape you like.
- Use your oven or a dehydrator and dry for 2-3 hours at 80c and, once it’s firm and dry enough, flip onto a mesh tray and dry for another 2-3 hours, or until crisp and dry throughout.
- Break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months. If you choose to make rounds, the extra bits can be ground up and used as garnish on truffles or as the base of a pie crust. Just use them in place of the nuts.
- Allow the biscuits to cool before adding the ganache.
Sweet Ginger Ganache
- Melt the dark chocolate and coconut oil together in a pan over medium heat until it reaches 40c. As it melts, stir constantly and be sure it doesn't go over 50c.
- Temper using cocoa butter silk or your preferred method.
- One at a time, whisk in the remaining ingredients. The cocoa powder gives it a lovely depth of flavour, but also thickens the mixture for piping onto the cookies.
Assembling the Sandwiches
- If the biscuits have rough edges from being scored, tidy them up a little by filing them with a microplane or fine grater.
- Lay the biscuits out in pairs on a baking tray lined with greaseproof paper and make space in the fridge to set them.
- Once the ganache is thickened enough that it won’t run when added to the biscuit, spoon or pipe about 1 ½ tsp to the centre of the biscuits and very gently press the other one on top so the ganache fills to the edges.
- Pop the tray in the fridge to set the ganache, about 10-20 minutes.
- Store in an airtight container for 1-2 weeks.
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