Chocolate mint cookies
Chef:
Rosanne Hewitt-Cromwell
Prep:
15 mins
Cook:
20 mins
125g unsalted butter, softened and cubed
125g caster sugar
125g self-raising flour
25g ground almonds
25g cocoa powder
For the peppermint-cream filling:
40g unsalted butter, softened and cubed
125g icing sugar
½ tsp peppermint essence
1–2 drops green food colouring
Preheat the oven to 180°C/350°F/Gas Mark 4. Line two baking sheets with parchment paper.
In a large bowl beat together the butter, caster sugar, self-raising flour, ground almonds and cocoa powder until smooth using a hand-held electric whisk/stand-alone mixer.
Scoop out tablespoons of the mixture and roll into balls. Place the dough balls evenly spaced on the baking sheets and flatten them down lightly. The dough should yield 16 cookies to make 8 sandwiches with the peppermint cream.
Bake in the preheated oven for 15–20 minutes until flat and slightly cracked. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
For the filling mix together the butter, icing sugar, peppermint essence and food colouring until smooth.
Sandwich pairs of cookies together with the peppermint cream filling.
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Eggs
Recipe Type
Party Food, Snacks, Cookies & Biscuits
Special Info
Egg free
Level of Difficulty
Moderately Easy
