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White Chocolate Peppermint Cookies

125g Plain Flour

65g good quality, unsweetened Cocoa Powder

1/2 tsp Bicarbonate of Soda

1/2 tsp Baking Powder

1/2 tsp Salt

70g Butter

170g Caster Sugar

1 large Egg

1 large Egg Yolk

3/4 tsp Pure Peppermint Extract (which you’ll find in most supermarkets)

500g White Chocolate for fully coated biscuits (Only 150g for piped biscuits)

 

Start by preheating your oven to 160˚C. Grab a bowl and sift together your flour, cocoa powder, bicarbonate of soda, baking powder and salt. In a separate bowl beat your butter and sugar together, by hand or by mixer until light and fluffy. Slowly add your egg and beat well then add your yolk and continue to beat until combined. Add your fragrant peppermint extract into the butter, sugar and egg mix and then lastly add your sifted flour mixture. Be sure to beat well but only until the ingredients have just incorporated. Now you have a lovely dough, shape it into two equal discs and wrap them tightly in cling film and freeze for an hour at the minimum but up to 2 days if necessary.

After at least an hour, take out your first disc and roll it on a lightly floured baking tray to roughly 1/4 of a cm. I specify to roll out onto a baking tray as the recipe calls to refreeze your rolled out dough and this made life easier for me. Now put your baking tray in the freezer till your dough has firmed up again, roughly for 15 minutes. Whilst refreezing the first disc of dough, I took out the second disc and prepared that on a different baking tray. If you only have one baking tray, you can just wait until you’ve finished up completely with the first disc of dough. Once firm, get a cookie cutter (I used snowflakes as it was Christmas) and cut out designs and place them on a piece of parchment paper. If you want, re-roll out any scraps to make more cookies but don’t re-roll more than once. Slide your parchment paper with your cookies back onto your baking sheet and refreeze for a further 15 minutes. If your alternating the work with your two discs of dough, you can now get your second disc out of the freezer and repeat the steps with that.

Once your dough is firm, place in the oven for about 12 minutes or until your cookies are dry to the touch. Allow them to cool on a cooling rack. Once cooled fully, I attempted to submerge my cookies fully in the melted white chocolate but it was far too messy for my liking. Instead I worked quickly and piped the snowflake design onto the cookie and then topped with some sparkling sugar sprinkles. Alternatively, ice with anything that takes your fancy- milk chocolate, royal icing or even just eat as they are. Get creative!


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