Preheat the oven to 160ºC/320F and line a baking tray with parchment paper.

Toss the butter and sugar into a bowl and whip on medium speed until light and fluffy, approximately 3 minutes.

Add the cornflour, cocoa powder and flour and whip on low until well combined and no dry portions remain in the bowl.

Place the dough between 2 equal portions of parchment paper and roll out the dough to ½ inch thickness.

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 and either press firmly into the center with your lightly floured thumb or a lightly floured honey drizzle.

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.

Place onto the prepared tray with 1 inch between each cookie.

Repeat with the remaining dough.

Bake in the oven until lightly matte in appearance, approximately 10 minutes.

Remove and place on a cooling tray to cool completely.

Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.

Spoon into the centers of your cookies and set aside for the icing to set completely.

Grab one or two and enjoy alongside your favorite hot beverage.

Dig in!