Wednesday, 22 January 2014

Recipe: Chocolate peppermint cream cookies

Chocolate peppermint cream sandwich cookies, as made by EJ
January has been a quiet month on the blog, but a ridiculously busy month offline; Owen and I have been working hard behind-the-scenes expanding upon the baking side of my business. We've had late nights planning and designing - and I've spent more than a few days knee deep in the HTML of our new website - it's all top secret at the moment, but I'm hoping in a couple of months time to be able to share all of this. It's been very exciting, but left little time for baking.

This is actually an adaptation of my last recipe - I've used the same chocolate biscuit base as the candy cane cookies, it's an excellent foundation and one I'll continue to adapt for future recipes. This time, I've sandwiched the cookies together with peppermint buttercream - they are delicious, but strictly for those with a sweet tooth, you may even want to make a smaller version - they'd be great in miniature form as an alternative after-dinner mint.

Makes approximately 12 sandwiched cookies (using a 7.5cm diameter cutter)

You will need:
125g butter, lightly salted (soft, at room temperature)
150g caster sugar
1 egg
1/2 tsp vanilla extract
25g cocoa powder
190g plain flour

For the buttercream:
320g icing sugar, sifted
200g butter, softened
1tsp peppermint extract
A couple of drops of green gel food colouring
4-5 tsp water

Special tools:
A 7.5cm round cutter

A piping bag fitted with a large round nozzle

1) Mix the butter and caster sugar together, add the egg, vanilla extract and cocoa powder and combine.
2) Stir in the plain flour until the mixture is an even colour. It may seem a little too sticky for cookie dough at this stage, don't worry as you'll be chilling the dough to firm it up.
3) Wrap the dough tightly in cling film and pop in the freezer for approximately 30 minutes.
4) While the dough is chilling, pre-heat your oven to 190C (fan), line three baking trays with baking paper.

5) Prep your surface with a light dusting of flour, then roll the dough out to a thickness of approximately 5mm and cut 24 circles out using the 7.5cm round cutter.
6) Bake for approximately 8 minutes, checking that the cookies are baked before removing from the oven.
7) Allow to sit on the baking trays for a few minutes before transferring to a wire rack to cool.

To make the buttercream and fill the cookies:
1) Mix the butter, icing sugar, food colouring and peppermint extract together.
2) Gradually add the water (1tsp at a time) until you have a good piping consistency.
3) Fill the piping bag with the buttercream and pipe a circle onto the underside of one cookie, leaving approximately 5mm space around the edge.
4) Sandwich another cookie on top.
5) Repeat steps 4 and 5 to assemble the rest of the cookies.

Enjoy :)

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