Description
Chocolate shortbread cookies are sandwiched between peppermint icing and coated in chocolate before being sprinkled with crushed candy canes for a great seasonal twist.
Ingredients
Chocolate Shortbread
150 grams / 5.3 ounces butter, softened
35 grams / 1/3 cup confectioner’s/icing sugar, sifted
25 grams / 1/4 cup cornflour, sifted
56 grams / 1/2 cup cocoa powder, sifted
150 grams / 1 cup - 1 tablespoon plain flour
Peppermint filling
115 grams / 1 cup confectioner’s/icing sugar, sifted
2 teaspoons peppermint extract
2 1/2 tablespoons milk
5 grams butter, room temperature
Chocolate coating
50 grams / 1.76 ounces dark chocolate, roughly chopped
1 teaspoon coconut oil
3 candy canes, crushed
Instructions
- Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.
- Beat the butter on medium speed until light and fluffy, approximately 3 minutes.
- Add in the sugar, cornflour, cocoa powder and flour and beat on low until well combined and no dry portions remain in the bowl.
- Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.
- Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.
- Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.
- Press a round cookie cutter into the edge of your dough.
- Lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.
- Set your cookie aside on your top layer of greaseproof paper and set on a tray.
- Repeat with the remaining dough.
- Set the cookies in the fridge for 15 minutes.
- Place your cookies onto a baking tray with 2 inches gap between each.
- Bake in the oven for 14 minutes then remove and place on a cooling tray.
- Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.
- Spread or pipe the icing onto one cookie and sandwich together with another equal sized cookie.
- Press half of the cookie edges into the crushed candy canes, leaving a portion uncovered.
- Meanwhile, place the chocolate and coconut oil into a double boiler on medium heat until the chocolate is melted and smooth.
- Dip the uncovered portion of your cookies into the chocolate coating 1/3 of the surface and sprinkle over more crushed candy canes.
- Set aside to cool and set completely.
- Grab alongside your favorite hot beverage.
Notes
Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.
Recipe by Roamingtaste
Nutrition
- Calories: 273 calories per cookie