Summary: These cookies are delicious! They are light and thin and crisp and have a really deep chocolatey flavour that’s perfect with peppermint. Choc mint is one of my fave flavours and it’s pretty festive too. Speaking of festive, don’t these look like Christmas tree baubles? No fancy decorating, just drizzles of coloured white chocolate. You need to use a food colour that is made for chocolate or your chocolate will seize. I use the Colour Mill brand because they are oil based and you can also use the colours for cake or buttercream. I also recommend using Nestle melts, I find the Cadbury ones don’t set properly at all. I never had luck with white chocolate until I found the right ingredients, now it’s a breeze!
Ingredients
- 170g butter, softened
- 200g white sugar
- 65g dark, dutch processed cocoa powder, sifted, plus extra for rolling
- 1 large egg
- 1½ tsp vanilla extract
- 1 tsp peppermint extract
- 150g plain flour, plus extra for rolling
For decorating
- 150g white chocolate, melted
- Food colour suitable for chocolate
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and mix for 4 minutes or until light and fluffy.
- Add the cocoa powder and mix on low speed until it is well combined, scraping the bowl to be sure. Add the egg and extracts and blend thoroughly; scraping the bowl. Add the flour and mix on low speed until a soft dough just comes together.
- Wrap the dough in pastic and chill for at least 4 hours or overnight. The dough should have firmed up.
- Preheat the oven to 160C. Line two baking trays with baking paper or silicone mats.
- Working quickly on a surface dusted with equal parts cocoa powder and flour (this ensures a nicely darkened cookie), roll half the dough into a 30cm x 30cm square, approximately 3mm thick. Using a round cutter of choice, cut out circles. With a metal spatula, transfer the circles to the prepared trays and pierce the cookies several times with the tines of a fork. Repeat with the remaining dough.
- Place the sheets on the middle rack of the oven and bake 8 to 10 minutes. The cookies are done when they turn dull and begin to bubble. Cool slightly before transferring to a wire cooling rack.
- Pour the melted chocolate into a piping bag or snap lock, trim the point (or corner) and drizzle with chocolate. Repeat with other colours, if desired.
- Store cookies in an airtight container. Makes 36 when cut with a 7cm round cutter.
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