Sacher Cookies

Sacher cookies are an twist on the classic Viennese Sacher-Torte, offering the rich flavours of chocolate and apricot in a delightful, bite-sized form. These cookies pay homage to the famed dessert created by Franz Sacher in 1832, capturing its essence while providing a convenient and modern twist.

At the heart of Sacher cookies is a buttery, chocolate dough that delivers a deep, rich flavour and a slightly crumbly texture. But it’s the apricot jam that truly sets these cookies apart. Inspired by the original Sacher-Torte, a layer of tart-sweet apricot jam is sandwiched between two layers of chocolate biscuits, creating a perfect balance of flavours.

Once baked to perfection, the cookies are dipped in a glossy chocolate glaze, echoing the elegant finish of their cake counterpart. The glaze not only adds a beautiful shine but also an extra layer of chocolatey goodness, making each cookie a luxurious treat. This combination of rich chocolate, tart apricot and smooth glaze creates a symphony of tastes.

Perfect for any occasion, Sacher cookies make a stunning addition to tea parties, festive gatherings or simply as a special treat to savour with a cup of coffee. Their elegant appearance and delectable taste make them a crowd-pleaser, embodying the timeless charm of Viennese pastry traditions in a modern, accessible form.

Mix room temperature butter and sugar until creamy. Then add egg yolks, vanilla extract and orange peel, and mix until combined.

With a spatula fold in the flour, cocoa powder, cornstarch and baking powder, then once combined into a dough, wrap in a plastic foil and refrigerate.

Roll out the dough between two baking papers into 3 mm thickness. Cut into shapes and cut holes in half of them. Spread the biscuits over a lined baking sheet and bake in a preheated oven at 180°C/356°F for 13 minutes.

Melt dark chocolate with oil, then dip the biscuits with holes into the chocolate and refrigerate for 30 minutes.

On the whole biscuits put a teaspoon of jam on each one and press the biscuits with chocolate on top.

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Sacher Cookies

Yield: 12

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Ingredients

• Egg yolks - 4
• Granulated sugar - 130 g
• Butter - 260 g
• Vanilla extract - 2 teaspoons
• Orange peel - 1 tablespoon
• All purpose flour - 400 g
• Cocoa powder - 6 tablespoons
• Cornstarch - 5 tablespoons
• Baking powder - 3 teaspoon
• Apricot jam - 200 g
• Dark chocolate - 200 g
• Vegetable oil - 2 tablespoons

Instructions

1. Mix room temperature butter and sugar until creamy. Then add egg yolks, vanilla extract and orange peel, and mix until combined.
2. With a spatula fold in the flour, cocoa powder, cornstarch and baking powder, then once combined into a dough, wrap in a plastic foil and refrigerate for 30 minutes.
3. Roll out the dough between two baking papers into 3 mm thickness. Cut into shapes and cut holes in half of them. Spread the biscuits over a lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.
4. Melt dark chocolate with oil, then dip the biscuits with holes into the chocolate and refrigerate for 30 minutes.
5. On the whole biscuits put a teaspoon of jam on each one and press the biscuits with chocolate on top.