These crumbly biscuits are flavoured with coriander seeds and caraway seeds, and a rich ganache adds decadent touch.
Grease two baking trays with butter.
In a bowl, cream together the butter and sugar until light and fluffy. Sift over the plain flour, add the coriander and caraway seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
Pour in the milk and, using your hands, work the mixture together to form a dough. Turn the dough out onto a floured work surface and knead until smooth.
Roll the dough out until it is about 0.5cm/¼ inch thick. Using a 3cm/1½in round cutter, cut out rounds from the dough and place onto a baking tray. Sprinkle over the caster sugar.
Place the biscuits into the fridge to chill for at least 30 minutes.
Preheat the oven to 170C/325F/Gas 3.
Remove the baking trays from the fridge and bake the biscuits for 15-20 minutes, or until light golden-brown. Remove from the oven and sprinkle with more caster sugar. Leave to cool slightly, then transfer to a wire rack.
Meanwhile, heat the double cream in a heavy-based pan until nearly boiling, then remove from the heat and add the chocolate. Leave for 30 seconds, then stir until the chocolate has melted and the mixture is smooth and creamy. Set aside to cool slightly.
When the biscuits are cooled, spread a little chocolate filling on half of the biscuits and top with the remaining biscuits, squeezing together gently to make little sandwich biscuits.
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