I'm pretty sure I have mentioned before how much I love chocolate. My favourite chocolate partner flavour if I had to choose one would be peppermint. Actually anything with a mint flavour is my weakness just like B and her weakness for caramel. These peppermint creams were heavy on the chocolate flavour and were quite a dense texture, they weren't a light crunchy biscuit texture but more like a cake texture with the beautiful peppermint cream joining the two biscuits together. They were very easy to make and I made them as Christmas presents for some family members. My three darlings were impressed but they are impressed by the mere mention of the word "chocolate" so I knew I was on a winner with this one.
Another Donna Hay recipe from issue 60 (which would rate high on my most used list) Dec/Jan 2012 page 182. This issue has lots of biscuit ideas for gifts and I hope you love it just as much as I do.
150g butter, softened
1/2 cup (90g) brown sugar
1/2 cup (175g) golden syrup
1 1/2 cups (225g) plain flour, sifted
1/4 cup (25g) Dutch cocoa, sifted
1 teaspoon bicarbonate of baking soda, sifted
200g dark chocolate, chopped
2 1/2 cups (400g) icing sugar, sifted
1/2 teaspoon peppermint extract
2 tablespoons milk
Place the butter, sugar and golden syrup in an electric mixer and beat for 8-10 minutes or until pale and creamy.
Preheat oven to 180 degrees ( 350F). Roll 1 tablespoonful of the dough into balls at a time. Place on baking trays lined with non-stick baking paper and flatten slightly, leaving room to spread.
To make the peppermint cream, place the icing sugar, peppermint extract and milk in a bowl and beat with a hand-held electric mixer for 3-4 minutes or until smooth.