KBB # 8 : Bitter Chocolate Peppermint Biscuits

Honestly, this is not my kind of cookies/biscuits. Even my kids don't like them. But a task is a task since this is KBB's challenge.



And I am not enthusiastic enough to do the task, because it's difficult to find peppermint essence, here in Kuwait. But that's the challenge, I have to think hard to find a way to make a homemade peppermint essence.

So I made the essence by boiling water and put mint leaves in it. Let it cool and use the water to make the filling. But heeyyy...it didn't work so well because I didn't get the cool sensation from the mint water :(.

Actually I love the biscuit itself before it dipped into chocolate. It reminds me of Danish/Le Monde biscuit. Delicious butter cookies! After it dipped, no one in my home would eat that :(.

The final conclusion : sorry guys....I'm not really satisfied with the recipe.

And thanks to Ellen of Chicken's Kitchen for hosting this round.

Bitter Chocolate Peppermint Biscuits
Source: Donna Hay for Canvas, NZ Herald.



Ingredients :
185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring (dita- I used mint water)
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions :
Preheat the oven to 180˙C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.



Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.



Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.