Mini Sacher biscuits: a delicious variation of the classic cake

These Mini Sacher cookies are inspired by the famous Sachertorte and offer the same rich flavors in bite-sized form. With a lightly spiced buttery dough, filled with sweet apricot jam and a hint of rum, these cookies are dipped in creamy dark chocolate for a truly indulgent treat. They taste even better after a few days in a cookie tin, allowing the flavors to meld. Perfect for gifting or enjoying with a cup of coffee, these cookies add a touch of elegance to your cookie platter.

Why you’ll love this recipe:

You’ll love these mini Sacher cookies for their rich, deep flavor and delicate texture. The combination of buttery dough, fruity apricot jam, and dark chocolate creates the perfect balance of sweetness and sophistication. Plus, the touch of rum in the filling gives it a unique, warming flavor. These cookies are also perfect for making ahead, as they’re 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 fancy homemade treat.

Perfect opportunity:

These cookies are perfect for parties, special events or as a gift for your loved ones. Their elegant appearance and rich flavor make them a standout on any cookie tray. They are especially suitable for festive occasions like Christmas or birthdays, but they are equally delicious enjoyed with an afternoon cup of tea or coffee.

Decorating tips:

replaces the word nice with empty make the cookies even more beautiful, you can drizzle them with melted chocolate once 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 wrap them in a gift box for a thoughtful gift.

Ingredients for the dough:

500 g all-purpose flour
2 eggs

250 g granulated sugar
250 g butter
A pinch of grated tonka bean (optional)

Instructions for the dough:

In a large bowl, mix the flour, eggs, sugar, butter and grated tonka bean. Knead until smooth.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Preheat the oven to 175°C (top and bottom heat). Roll out the dough on a floured work surface and cut out shapes using cookie cutters.

Place cookies on a parchment-lined baking sheet and bake each batch for 8 to 10 minutes, or until lightly browned. Let cookies cool completely.

Ingredients for the filling:

1 jar of apricot jam
2cl of rum (optional)

In a small saucepan, heat the apricot jam until it becomes smooth and runny. Add the rum for more flavor. Let cool slightly.

Ingredients for the chocolate coating:

200 g finely chopped dark chocolate
2cl of neutral oil (e.g. sunflower or vegetable oil)

Melt the dark chocolate in a bain-marie, stirring until smooth. Stir in the neutral oil to obtain a glossy finish. Remove from the heat.

Assembling the biscuits:

Dip the top of each cookie into the melted chocolate and let it 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 a biscuit and alternate it with another biscuit dipped in chocolate.

Enjoy it Mini Sacher cookiesa delicious bite-sized version of the classic Sachertorte, perfect for any special occasion or as a fancy treat!