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Peppermint biscuits

Recipe from: 6/15/2000 12:00:00 AM
Ingredients 10
Servings 20


  • 125
    cake flour
  • 125
    self-raising flour
  • 65
    icing sugar
  • 125
    dark chocolate, chopped and melted
  • 1
    extra-large egg, whisked
  • 250
    icing sugar, sifted
  • 5
    peppermint essence
  • 45


+/- 10 min
Preheat the oven to 180 ºC and grease a baking sheet with butter or margarine, or spray with non-stick spray. Sift the cake flour, self-raising flour and icing sugar together. Mix the melted chocolate with the egg and add to the flour mixture, stirring well to mix. Shape the dough into a ball, cover with plastic wrap and place in the fridge for about 30 minutes. Remove from the fridge and on a lightly floured surface, roll out the dough until about 3 mm thick. Cut out shapes with a cookie cutter and place on a prepared baking sheet. Bake for about 5-7 minutes until done. Cool slightly on the baking sheet, then arrange on a wire rack to cool completely. Meanwhile prepare the filling: Blend the icing sugar and peppermint essence with just enough water to form a smooth icing. Spoon a little of the icing over each cookie, spreading evenly to cover. Leave until the icing has hardened, then store the biscuits in airtight containers. Makes 20 biscuits.

Read more on: bake  |  dairy

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