| Servings | serves |
Ingredients
- 1 1/2 cups Plain Flour
- 1/2 cup Icing Sugar
- 1/3 cup Cocoa Powder
- 125 grams Butter chopped
- 1/4 cup Milk
Peppermint Cream
- 75 grams Butter at room temperature
- 1 cup Icing Sugar
- 1 tsp Peppermint Extract
Ingredients
Peppermint Cream
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Instructions
- Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper. Place flour, icing mixture and cocoa powder in a food processor. Add the butter and using the pulse button, process in short bursts until the mixture resembles breadcrumbs. Add almost all the milk and process again in short bursts until the dough is evenly moistened and comes together in small clumps (pinch it in your fingers and add a little more milk if it seems dry). Turn out onto a clean work surface and gather the dough into a ball.
- Roll out the dough on a sheet of baking paper to 5mm thickness. Using a 5cm round cutter, cut out circles from the dough. Pile the dough scraps close together, gently roll out again and cut out more circles.
- Place half the circles on a prepared tray. Cut 3cm stars from the remaining circles and place on the other tray. Chill for 15 mins. Bake biscuits for 12 mins, then transfer to a wire rack to cool completely.
To make peppermint cream:
- Beat the butter and icing mixture until light and creamy. Add peppermint essence and beat to combine. Spread cream onto the whole biscuits, then top with the star biscuits
Recipe Notes
The little star cut-outs can be baked for 5 mins to make tiny cookies.
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