These Mini Sacher Cookies are inspired by the famous Sachertorte, offering the same rich flavors in a bite-sized form. With a buttery, slightly spiced dough, filled with sweet apricot jam and a hint of rum, these cookies are dipped in smooth dark chocolate for a truly indulgent treat. They taste even better after a few days in a cookie tin, allowing the flavors to meld together. Perfect for gifting or enjoying with a cup of coffee, these cookies bring a touch of elegance to your cookie platter.
Why You’ll Love This Recipe:
You’ll love these mini Sacher cookies for their deep, rich flavor and delicate texture. The combination of the buttery dough, fruity apricot jam, and dark chocolate creates a perfect balance of sweetness and sophistication. Plus, the hint of rum in the filling gives it a unique and warming flavor. These cookies are also great for making ahead of time, as they taste even better after a few days of resting. They’re ideal for any special occasion or when you want to impress your guests with a refined homemade treat.
Perfect Occasion:
These cookies are perfect for holiday baking, special events, or as a gift for loved ones. Their elegant appearance and rich flavor make them a standout on any cookie tray. They are especially fitting for festive occasions like Christmas or birthdays, but they’re just as lovely for enjoying with a cup of tea or coffee in the afternoon.
Decoration Tips:
To make the cookies even more beautiful, you can drizzle additional melted chocolate over the top once they’re assembled. A sprinkle of edible gold dust or a small piece of dried apricot on top can add a festive touch. Serve them on a pretty platter or pack them in a gift box for a thoughtful present.
Ingredients for the Dough:
- 500g all-purpose flour
- 2 eggs
- 250g granulated sugar
- 250g butter
- A pinch of grated tonka bean (optional)
Instructions for the Dough:
- In a large bowl, combine the flour, eggs, sugar, butter, and grated tonka bean. Knead everything together into a smooth dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
- Preheat the oven to 175°C (350°F) with top and bottom heat. Roll out the dough on a floured surface and use cookie cutters to cut out shapes.
- Place the cookies on a baking sheet lined with parchment paper and bake each batch for 8-10 minutes, or until lightly golden. Allow the cookies to cool completely.
Ingredients for the Filling:
- 1 jar apricot jam
- 2cl rum (optional)
- In a small saucepan, warm the apricot jam until it becomes smooth and runny. Stir in the rum for added flavor. Set aside to cool slightly.
Ingredients for the Chocolate Coating:
- 200g dark chocolate, finely chopped
- 2cl neutral oil (e.g., sunflower or vegetable oil)
- Melt the dark chocolate over a double boiler, stirring until smooth. Stir in the neutral oil to create a glossy finish. Remove from heat.
Assembling the Cookies:
- Dip the top side of each cookie into the melted chocolate and allow it to set. You can place the cookies on a wire rack to cool.
- Once the chocolate has hardened, add a small spoonful of the apricot jam mixture to the bottom of one cookie and sandwich it with another chocolate-dipped cookie.
Enjoy these Mini Sacher Cookies, a delicious bite-sized version of the classic Sachertorte, perfect for any special occasion or as a refined treat!
