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Chocolate Peppermint Creams

A recipe from the Good Food collection.


Chocolate Peppermint Creams
Chocolate Peppermint Creams
65 g (2¼ oz) unsalted butter
¼ cup (60 g/2 oz) caster sugar
½ cup (60 g/2 oz) plain flour
⅓ cup (40 g/1¼ oz) self-raising flour
2 tablespoons cocoa powder
2 tablespoons milk
Peppermint Cream
1 egg white
1¾ cups (215 g/7 oz) icing sugar, sifted
2–3 drops peppermint essence or oil, to taste
Chocolate Topping
150 g (5 oz) dark chocolate, chopped
150 g (5 oz) dark chocolate melts



  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Line two baking trays with baking paper.
  2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the sifted flours and cocoa alternately with the milk. Mix with a knife until the mixture forms a soft dough. Turn out onto a floured surface and gather together into a rough ball. Cut the dough in half. Roll each half between two sheets of baking paper to 2 mm (⅛ inch) thick. Slide onto a tray and refrigerate for 15 minutes, or until firm. Cut the dough into rounds using a 4 cm (1½ inch) round cutter, re-rolling the dough scraps and cutting more rounds. Place on the trays, allowing room for spreading. Bake for 10 minutes, or until firm. Transfer to a wire rack to cool completely.
  3. For the peppermint cream, put the egg white in a small, clean, dry bowl. Beat in the icing sugar 2 tablespoons at a time, using electric beaters on low speed. Add more icing sugar, if necessary, until a soft dough forms.
  4. Turn the dough onto a surface dusted with icing sugar and knead in enough icing sugar so that the dough is not sticky. Knead in the peppermint essence.
  5. Roll a teaspoon of peppermint cream into a ball, and flatten slightly. Sandwich between 2 chocolate biscuits, pressing together to spread the peppermint to the edges. Repeat with the remaining filling and chocolate biscuits, keeping the filling covered as you work.
  6. For the topping, put the chopped chocolate and the chocolate melts in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate is melted. Remove from the heat and allow to cool slightly. Use a fork to dip the biscuits into the chocolate and allow any excess to drain away. Place on a baking paper-lined tray to set.


Cocoa Powder

This is the powder that is ground from the dried solids left when cocoa butter, or fat, is removed from the processed cacao tree seeds. The powder is used extensively in baking. It is usually sifted in with the dry ingredients so it is distributed evenly. Cocoa is sweetened and sold as drinking chocolate. Dutch cocoa is considered the best quality as it has a rich flavour and a dark colour. It is available at some delicatessens.

Nutrition Per Biscuit


Protein 1 g;
Fat 4 g;
Carbohydrate 15 g;
Dietary Fibre 0 g;
Cholesterol 4 mg;
375 kJ (90 cal)



Main ingredient:
Chocolate, Cream/Milk
American (US)

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