Chocolate Peppermint Creams

Over the weekend I finally tried a new recipe which has always appealed, but was put into the “that looks like far too much hard work” basket. I felt like baking, and I had all the ingredients (well…almost all the ingredients, as is most often the case with me!), and when I actually read the recipe, it didn’t seem very hard at all.

And, truth be told, the idea of making my own Mint Slices sent me into a bit of a shiver.

Chocolate Peppermint Creams – makes about 30 biscuits

65g unsalted butter
1/4c caster sugar
1/2c plain flour
1/3c self-raising flour
2T cocoa powder
2T milk

Peppermint Cream
1 egg white
1 3/4c – 2c icing sugar, sifted
3-4 drops of peppermint essence

150g dark chocolate, melted

Preheat oven to 180degC. Line two oven trays with baking paper.

Using electric beaters, cream butter and sugar until light and fluffy.

Add sifter flours and cocoa, alternately with the milk; mix with a knife until the mixture forms a soft dough (I used my hands to bring it all together). Turn out onto a floured surface; knead for 1 minute or until smooth.

Halve the dough. Roll one half between two sheets of baking paper, to 3mm thickness. Cut dough using a 4cm round cutter.

Place biscuits onto prepared trays, allowing a little room for spreading. Bake for 10 minutes; transfer to a wire rack and allow to cool completely.

Repeat with the remaining dough; the scraps can be re-rolled and cut until you have an even number of biscuits.

To make the peppermint cream: Place egg white in a small bowl. With electric beaters and a low speed, beat in 2T of icing sugar at a time, until you have a soft dough. Turn out onto an icing sugared surface; knead in enough icing sugar so that the dough is not sticky. Knead in peppermint essence to taste.

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

Dip the biscuits halfway into the melted chocolate; allow to set on a lined tray.

(Biscuits will keep for up to two weeks in an airtight container)

** I rolled out some of my dough a little too thin in the beginning, and ran out of icing sugar before the peppermint cream reached a truly “dough-like” texture, but it still hardened nicely, and the thinner biscuits taste just as good as the thicker ones. I also didn’t have enough dark chocolate for dipping, so used milk chocolate instead, and it worked fine.

Recipe: Family Circle “Crazy for Chocolate”


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