Choc Peppermint Creams

this is a good recipe for taking to a unit meeting pre-made and cold. Allows for the youngest members to concentrate on cooky cutting, decorating and cooking. Then setting the eating area and hostessing.

You can freeze unfilled biscuits. Although the recipe makes approximately 16 we have found that it's a good idea to double the recipe as this allows for the eating of the mixture that the little Guides always get away with.

Preparation: 30 minutes + cooling time
Cooking: 12 minutes

1 1/2 cups plain flour
1/2 cup icing sugar
1/3 cup cocoa powder
125g butter, chopped
1/4 cup milk

Peppermint Cream to serve

This recipe will makes 1 cup of peppermint cream.
Preparation: 10 minutes
50g butter, at room temperature
2/3 cup icing sugar
1/4-1/2 teaspoon peppermint essence, to taste

Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add essence, a little at a time, to taste. Beat until well combined.


The Biscuit mix.

1) Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper or use a spray on tray.

2) Combine the flour, sugar and cocoa powder. Add the butter.

3) Mix until mixture resembles fine crumbs.

4) Add almost all milk; mix together until dough comes together in small clumps (pinch a little in your fingers then, if dry, add remaining milk).

5) Turn dough onto a clean work surface; press into a ball.

6) Divide dough into 2 portions. Roll out 1 portion, between sheets of baking paper, to 5mm thick.

7)Using a 6cm round biscuit cutter, cut dough into rounds.

8)Re-roll dough then cut out more rounds (they should total about 16).

9)Place rounds on prepared trays.

10)Repeat with remaining dough.

11)Using a 2cm heart-shaped biscuit cutter, cut centre from each round.

12) Place rounds on tray. Chill for 15 minutes.

13) Bake biscuits for 12 minutes.

14)Transfer to a wire rack; cool completely.

15) Make Peppermint Cream as recipe directs. When the biscuits are cool sandwich biscuits with cream.