- Average
- Average budget
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
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.