Makes 12 sambos
100g granulated sugar
100g brown sugar
1 medium egg
1 tsp vanilla essence
1 1/2 tsp baking powder
50g unsweetened cocoa powder
40g melted Aine dark “Zesty Lime” chocolate
240g plain flour
1 lime zest
50g granulated sugar for coating
300g Aine dark “Zesty Lime” chocolate
200ml single cream
1 lime zest
Preheat your oven to 180C/160C fan/350F/Gas 4.
Line two baking trays with parchment paper and set aside.
Place the chocolate in a bowl and melt in the microwave, giving it short 20 second bursts until its melted.
In a mixing bowl, cream the granulated sugar, brown sugar and butter until soft and creamy.
Add the egg and vanilla. Mix.
To this add the cocoa powder, salt and baking powder. Mix.
Next add the melted chocolate and lime zest. Combine.
Finally add the flour and mix until you are left with a smooth cookie dough.
If the mix is too soft to roll, chill for ten minutes.
Divide the dough into 24 balls.
Roll this in the granulated sugar and place on the lined baking trays.
Place in the preheated oven and bake for 10-12 minutes.
Remove and allow to cool.
For the ganache, add the chocolate & lime zest to a bowl.
Gently heat the cream and once hot, pour over the chocolate and allow it to sit for 5 minutes.
Stir until smooth, add the butter and mix through.
Set this aside to firm up. You can place it in the fridge if you’re in a rush.
Once the ganache is set, spoon into a piping bag fitted with a star shaped nozzle.
Pipe the ganache on the base of 12 cookies and sandwith with another cookie.