Chocolate and peppermint cream biscuits - the Recipe

This is the third batch that I've made of these biscuits and I think they are near enough to perfect to share the recipe with you all. The biscuit recipe is roughly based on a Donna Hay recipe but I wanted it to have a more intense chocolate taste because my favourite chocolate is the very darkest kind and also because I think dark chocolate goes better with peppermint. Anyhow here is the recipe!

Chocolate biscuit.

You will need:

• 130 grams butter
• 1/2 cup icing sugar
• 3/4 cup plus 2 tablespoons plain flour
• 5 teaspoons cornflour (cornstarch)
• 1/4 cup cocoa powder (best quality you can find or afford)
• 2 egg yolks

Preheat oven to 180 C. (350 F.). Cream butter and icing sugar until light and fluffy then add egg yolks and beat until well combined. Sift dry ingredients and add to butter mixture mixing in to form a firm dough. Rest in the refrigerator for 20 mins. Either roll into small balls and flatten with a fork or use a biscuit press (as I did) using the smaller size. Makes approximately 25 filled biscuits.

Icing:

In a food processor process 1 cup icing sugar, 25 grams butter, 1/4 teaspoon green food colouring and 1/2 teaspoon peppermint flavouring. Add 1- 2 tablespoons cold water to form a spreadable icing.  

Sandwich the biscuits together with icing and enjoy!

Hint: Make sure your oven is set to 'bake' not 'grill' as I did the other day! I had baked a batch of biscuits then switched it to 'grill' to dry roast some peanuts to make some peanut brownies. Unfortunately when I went to bake the peanut brownies I forgot to switch it back to 'bake' resulting in some biscuits being perfectly cooked but burnt on top! Just thought I should keep it real here so you don't think I'm some perfect Martha Stewart type cook :-)