Chocolate Peppermint Creams

Four peppermint creams on a blue camp plate with one in half exposing the cream part A cooling rack lined with peppermint cream filled chocolate cookie sandwiches Recently chocolate coated peppermint creams sitting on baking paper waiting to set. A peppermint cream being held with a fork having just been dipped in the chocolate coating. A coolong rack with the chocolate cookies cooling A bowl of melted chocolate with a peppermint cream sandwich being placed into it to be coated with chocolate
Recipe Origin Australia
Rating
No Reviews
Servings 20
Preparation 40 min 00:40
Cook 20 min 00:20
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate
Equipment Camp Oven
Recipe Type Cookie Finger Food Morning Tea Supper
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Four peppermint creams on a blue camp plate with one in half exposing the cream part A cooling rack lined with peppermint cream filled chocolate cookie sandwiches Recently chocolate coated peppermint creams sitting on baking paper waiting to set. A peppermint cream being held with a fork having just been dipped in the chocolate coating. A coolong rack with the chocolate cookies cooling A bowl of melted chocolate with a peppermint cream sandwich being placed into it to be coated with chocolate

Chocolate Peppermint Creams

Perfect for a special treat these homemade chocolate peppermint creams can be eaten on a picnic, around the campfire, or as part of a packed lunch.

Clearly a more complicated cookie than normal, there are a number of steps needed to make these cookies. Baking the chocolate cookie, making the peppermint filling, assembling the cookie sandwiches, then dipping in chocolate.

Although they can be eaten straight away, the consensus in our house is that they tasted better and have a softer texture when eaten the next day. Thus possibly a make ahead and pack option.

Ingredients

Chocolate Cookies

65g (2 1/4oz ) unsalted butter

1/4 cup 60g caster | 2oz fine sugar

1/2 cup 60g plain flour | 2oz all purpose flour

1/3 cup 40g self-raising flour | 1 1/4oz self-rising flour

2 tablespoons cocoa powder

2 tablespoons milk

Peppermint Cream

1 egg white

1 1/2 cups 215g icing sugar | 7oz confectioners sugar

3-6 drops of peppermint essence

Chocolate Coating

300g | 5oz dark chocolate

1 teaspoon coconut oil

Equipment

baking tray(s)

cooling rack

heatproof bowl

bowl

Recipe Directions

  1. Preheat the oven to 180 degrees C (350 degrees F). Line the baking tray(s) with baking paper.

  2. Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.

  3. Add the sifted flours and cocoa alternately with the milk while mixing with a butter knife until it forms a soft dough.

  4. Turn out onto a lightly floured surface and roll into two equal-sized balls. Place a ball in between two sheets of baking powder and roll as thin as you can, about 2mm (1/8 inch) thick.

  5. Using a 4cm (1 1/2 inch) cookie cutter to cut a batch of cookies and place on the prepared backing tray. Repeat with the second ball of dough.

  6. Place the try(s) with the chocolate cookies in the preheated oven and bake for 10 minutes.

  7. In a small bowl add the egg white and 2 tablespoons of icing sugar then whisk with a fork. Keep adding the icing sugar 2 tablespoons at a time. 

  8. Add the peppermint essence to the peppermint cream.

  9. In a heatproof bowl over simmering water add the dark chocolate and coconut oil.

  10. Allow to slowly heat and melt stirring occasionally until fully melted, remove as soon as all melted so it doesn’t overheat and ‘burn’.

  11. Make a peppermint sandwich between two chocolate cookies. A teaspoon can be used to help get the peppermint in between the cookies.

  12. Using a fork dip the filled cookie into the chocolate and drain off any additional chocolate. Place on a baking paper-lined tray to set; about 1 hour.

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Recipe Origin Australia
Rating
No Reviews
Servings 20
Preparation 40 min 00:40
Cook 20 min 00:20
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate
Equipment Camp Oven
Recipe Type Cookie Finger Food Morning Tea Supper
Share: