Worldly Wednesday: Rich Chocolate Christmas Biscuits – perfect for Santa!
A rich chocolate hit, with a hint of mint. Leave these biscuits out and Santa will be sure to drop by!
Chocolate Biscuits with a hint of mint
180 g butter
¾ cup brown sugar
½ teaspoon vanilla extract
1½ cups plain flour
½ cup dutch cocoa*
½ cup white chocolate melts
6 peppermint mini candy canes
The How To
Pop your candy canes into a paper bag. Place a tea towel over the bag and bash with a rolling pin until smashed. Take aside a few tablespoons worth for decorating, then continue to bash until powdered (you could also whiz in a food processor). Set aside. Cream together the butter and sugar.
Add egg and vanilla and mix well.
Sift in the cocoa and flour into the bowl to create a firm dough. Turn your dough out onto a either a floured bench or onto a large section of cling wrap (enough to allow you to fold back over the dough) and roll out the 1cm thick. (The cling wrap option means that you aren’t discolouring your dough. When you fold the cling wrap over your dough, it allows you to roll out without sticking to the rolling pin. It is fiddlier though). Using cookie cutters cut out your shapes and gently place onto a prepared baking tray. Decorate with broken candy cane pieces. Bake at 180°C for 15 minutes. Remove from oven and allow to cool slightly before moving to a wire rack to cool completely. Once your cookies are cooled, melt your chocolate on medium power in your microwave for 2 minutes stirring halfway. If still lumpy, cook in 30 second increments, stirring after each lot, until melted. Add in your candy cane dust and stir. Pop your peppermint chocolate mix into a piping bag (or in my case, a thick ziplock bag with a corner snipped off) and pipe over cookies. Leave out for Santa on Christmas Eve. I hope you’ve been good!