KBB (Indonesian Baking Club) challenge this time: Bitter Chocolate Peppermint biscuits, hosted by Ellen and Arfi .
The thickness of biscuits should be 2 mm, I made 5 mm ! Then, sandwich three biscuits with peppermint icing. Huaaaa...to eat those biscuits, I´ve to open my mouth widely. I think, two layers enough!
Bitter Chocolate Peppermint biscuitssource: Donna Hay for Canvas, NZ Herald
185 g butter
1 cup caster sugar
2 cups plain flour
1/2 tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring ( me: peppermint candy, grinded)
1 tbsp water
200 g dark chocolate (70% cocoa) me: 55% 1 cup cream
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 towo sheets of baking paper (me: plastic) to 2 mm (me: 5 mm) thick. Refrigerate for 30 minutes. Cut out 7x5 cm rectangels. Place on baking trays lined with baking paper and bake for 5-6 minutes (me: 15 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 together with peppermint icing. Repeat with the remaining ingredients. Lighly 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.