Recipes+
Ingredients
Peppermint cream
Method
Choc peppermint creams
1.Add almost all milk; process in short bursts until dough comes together in small clumps (pinch a little in your fingers then, if dry. add remaining milk).
2.Turn dough onto a clean work surface; press into a ball. Divide dough into 2 portions. Roll out 1 portion. between sheets of baking paper, to 5mm thick.
3.Using a 6cm round biscuit cutter, cut dough into rounds. Re-roll dough then cut out more rounds (they should total about 16). Place rounds on prepared trays.
4.Repeat with remaining dough. Using a 2cm heart-shaped biscuit cutter, cut centre from each round. Place rounds on tray. Chill for 15 minutes.
5.Bake biscuits for 12 minutes. Transfer to a wire rack: cool completely.
6.Make Peppermint Cream as recipe directs. Sandwich biscuits with cream. Serve.
Peppermint cream
7.Using an electric mixer, beat butter and sugar in a small bowl until light and creamy.
8.Add essence, a little at a time, to taste. Beat until well combined.
Choc Peppermint Creams: Makes 16 Peppermint Cream: Makes 1 cup Bake small cut-out shapes for 5 minutes – kids will love them. Cut as many biscuits as possible from first rolling of dough. To make more rounds from dough off-cuts, gently pash dough back together and re-roll. You can freeze unfilled biscuits. Triple this recipe, then use extra to sandwich a chocolate cake.
Note
