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xmas week 2017 - chocolate mint cookies



Welcome to day 4 of Xmas week 2017. I've always loved the combination of chocolate and mint. I've had this recipe for after dinner mint biscuits bookmarked for ages and decided to apply some Christmas spirit to them.



I came home from the shops with a packet of candy canes and set to work with my biscuit cutters. You don't have to go to the effort because the biscuit are delicious as they are but I think the star cut-outs make them look more festive.



The biscuits are sandwiched together with a mint flavoured ganache and the candy cane garnish is an optional extra.  I'm planning to give these cookies to my next door neighbours for Christmas.




Here's the recipe for you which makes 20 filled biscuits.

Chocolate mint cookies - makes 20
Ingredients 
260 gm (1¾ cups) plain flour 
160 gm (1 cup) pure icing sugar, sieved 
50 gm (½ cup) Dutch-process cocoa, sieved 
225 gm cold butter, cut into 2cm pieces
1 egg yolk 

Peppermint Filling 
180 gm dark chocolate (56% cocoa solids), finely chopped 
160 ml pouring cream 
2-4 drops pure peppermint extract (see note), or to taste 
2 peppermint candy canes crushed 

Method 
Process flour, icing sugar, cocoa and a large pinch of sea salt in a food processor to combine, then add butter and pulse until mixture is sand-textured. Add yolk and process until mixture comes together. Turn out onto a work surface and gently knead to come together. Flatten out the dough then wrap in plastic wrap and refrigerate until chilled and firm (1 hour).

Preheat oven to 180°C. Unwrap dough and roll out to a 5 mm thickness. Using a 5cm round cutter, cut out 40 rounds, re-rolling as required. Cut out a small star from the centre of 20 of the biscuits. Place on 2 oven trays lined with baking paper (leaving about 3cm between each biscuit) and bake until biscuit edges are firm (10-12 minutes; swap trays halfway through cooking). Cool slightly on trays, then transfer to a wire rack to cool completely. 

Peppermint Filling 
Place chocolate in a bowl and set aside. Bring cream to the simmer in a small saucepan over medium heat. Pour over chocolate, set aside to melt chocolate (5 minutes), then stir until smooth. Add peppermint extract, set aside to cool to spreading consistency.  Spoon a little of the peppermint filling onto half the biscuits, sandwich with remaining biscuits, sprinkle some of the crushed candy canes into the hole then set aside to set (15 minutes) and serve. Biscuits will keep stored in an airtight container for 3 days. 

See you all again tomorrow with the final bake for Xmas week, a show stopper of a dessert.

Bye for now,

Jillian


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