CakeChristmas
CakeChristmas
Four ginger men in flat sandwiches, faceless golden brown sponge, thin line of ganache visible on the slices; a slightly offbeat sandwich shows the two cookies.
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Chic & Elegant / Cookies & cupcakes

Chocolate Sandwich Biscuit People

A recipe by CakeChristmas / Updated on 30 October 2026.

Two sponge silhouettes are joined by a fine chocolate ganache. The top remains bare and the slice of the sandwich becomes the decor.

12 sandwiches of about 9 cm; biscuits of 4 mm / Two shapes of sponge are joined by a fine chocolate ganache. The top remains bare and the slice of the sandwich becomes the decor.

12Indicative portions
45 minPreparation
33 minBaking
2 hours 30 minutesRest & Cooling
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Two sponge silhouettes are joined by a fine chocolate ganache. The top remains bare and the slice of the sandwich becomes the decor.

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Original quantity: 12 servings.

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Preparation

  1. Cream butter and brown sugar, add honey and egg, then flour, spices, bicarbonate and salt. Gather without kneading and refrigerate for 1 hour.
  2. Spread the dough over 4 mm. Cut 24 men 9 cm and space them on baking tray; cook the offcuts apart in small shortbread. Cook each baking tray for 9 to 11 minutes at 175°C and then cool completely.
  3. Heat the 60 ml of cream, pour over the 90 g of chopped chocolate and mix. Allow to thicken for 45 minutes at room temperature.
  4. Look like biscuits of a similar size. Spread about 10 g of ganache on the back of twelve silhouettes, without reaching the edge of the arms and legs. Gather with the other twelve without crushing them; set aside the small surplus of ganache.
  5. Refrigerate 30 minutes and store flat. Serve silhouettes without eyes or icing; one must see the fine chocolate line between two thicknesses of biscuit.

Preserve and Serve

48 hours in the refrigerator, in a box; take out 10 minutes before serving.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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