Ingredients
Method
1.Preheat oven to 180°C. Grease three oven trays and line with baking paper.
2.Beat butter and sugar in a medium bowl with an electric mixer until smooth. Beat in egg until well combined. Stir in sifted flour and cocoa to form a soft dough. Shape into a disc, wrap in plastic wrap; refrigerate 30 minutes.
3.Roll dough between two sheets of baking paper until 5mm thick. Using the cutter, cut out cookies; place 2.5cm apart on tray. Repeat rolling and cutting with dough scraps until all dough is used.
4.Bake for 12 minutes or until a cookie can be pushed gently without breaking. Stand for 5 minutes before transferring to a wire rack to cool.
5.Meanwhile, to make peppermint icing, combine sifted icing sugar, essence and water in a small bowl; stir until smooth.
6.Spread 1 tsp of peppermint icing evenly over top of each biscuit. Place cookies on a large wire rack over an oven tray; stand until icing is completely set.
7.Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bow); stir until smooth. Remove bowl from pan and stir in oil. Transfer to a small jug. Pour a small amount of chocolate over centre of cookies, allowing it to flow to completely cover cookie. (You can use the back of a spoon or palette knife to spread over cookies, if you like). Stand on wire rack until set.
