It's been a loooooooooong time since the last time this place is being updated. Sorry for neglecting here ): The past few baking sessions had all been on mooncakes, mooncakes, mooncakes, and still, mooncakes. But! The last weekend, we tried something new! Oink had been asking for the recipe of the mint cookies that girl guides sell, and so lil' sis started looking for the recipes and we've decided to try this!
Ingredients for the cookies
- 8 ounces butter (~227g)
- 1 cup unsweetened cocoa powder (~118g)
- 1 cup powdered sugar (~125g)
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour(~187.5g)
Ingredients for peppermint chocolate coating
- 10 ounces semi-sweet baking chocolate (~283g)
- 1 ½ teaspoon peppermint extract
Method
- Preheat oven to 350 degrees (~175°C)
- Cream butter until light and fluffy, then add the powdered sugar and
mix until combined. Stir in the salt, vanilla and cocoa powder. Mix
until the cocoa powder is integrated and the batter resembles a thick
frosting. Add the flour and mix just until the flour is combined, making
sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then
flatten into a disk between half an inch and one inch thick, cover in
plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it out really thin on a
floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
- *Place
cookies on a baking sheet and bake for 10 minutes. Remove the cookies
from the oven and allow them to cool completely on a wire rack. While
the cookies bake, make the peppermint coating. Chop the baking chocolate
into very small, thin pieces. Place in a glass measuring cup or similar
container and microwave in short 15-20 second bursts. Stir in the
peppermint extract.
- **Gently drop the cookies, one at a time, into the coating. Turn to
coat entirely, then lift the cookie out of the chocolate with the fork
and bang the fork on the side of the pan until the extra coating drips
off. Place on a parchment or plastic wrap-lined baking sheet, and repeat
for the rest of the cookies. Place the cookies in the refrigerator or
freezer to set.
*We used a double boiler to melt the chocolate instead of microwaving it.
**The chocolate that we used for the coating isn't able to melt to a state such that it will drip. Hence, instead of dropping the cookies into the chocolate to coat it completely, we spread the chocolate on top of the cookies.
Recipe adapted from: The view from Great Island
The cookies were a huge success! We used lesser chocolate for the coating when we first baked it (cause lil' sis took the wrong measurement), and the taste (as well as smell) of the peppermint was overpowering. The next day, we coated another layer of chocolate (without the peppermint essence) and the taste was perfect. This is definitely going to be something that we will always want to make (like the banana muffins haha!)!
