Chocolate Peppermint Creams

By JDARK

Ingredients

• 2 1/4 ounces unsalted butter
• 1/4 cup caster sugar
• 1/2 cup plain flour
• 1/3 cup self raising flour
• 2 tablespoons cocoa powder
• 2 tablespoons milk
• Peppermint Cream:
• 1 egg white
• 1 3/4 cups icing sugar
• 3 drops peppermint extract
• Chocolate Topping:
• 4 3/4 ounces dark chocolate, chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees. Line two oven trays with baking paper.

Step 2

Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Transfer to medium bowl.Add sifted flours and cocoa, alternatively with the milk; mix with a knife until mixture forms a soft dough. Turn out onto a floured surface; knead one minute or until smooth.

Step 3

Cut dough in half. Roll one half between two sheets of baking paper to 1/4 thickness. Cut dough into rounds using a 1 1/2 inch plain biscuit cutter. Place on prepared trays, allowing room for spreading. Bake 10 minutes. Transfer to a wire rack to cool completely. Repeat using remaining dough.

Step 4

Peppermint Cream:
Place egg white in a small bowl. With electric beaters, beat in icing sugar, 2 tablespoons at a time, on low speed. Add more icing sugar, if necessary, until a soft dough forms.

Step 5

Turn dough onto surface dusted with icing sugar; knead in enough icing sugar so that dough is not sticky. Knead in the peppermint extract, to taste.

Step 6

Roll level teaspoons of peppermint cream into balls; flatten slightly. Sandwich between two chocolate biscuits, pressing together to spread peppermint to edges.

Step 7

Chocolate topping:
Place chocolate in a small heatproof bowl; stand the bowl over a pan of simmering water. Stir until chocolate is melted and mixture is smooth. Remove from heat; cool slightly. Dip the biscuits halfway into the chocolate; drain away any excess chocolate. Stand on lined tray to allow topping to set.