Wednesday, 31 May 2017


113 grams butter, softened
1/2 cup sugar
1 egg
1/4 cup cocoa, sifted
1 cup plain flour

200 grams dark chocolate melts
65 grams butter

2 cups icing sugar
1 teaspoon peppermint essence
2 1/2 tablespoons water

preheat oven to 180 c. spray a 9 inch silicone mould with
cooking spray.OR could use an 8 inch spring form tin with lined base and greased sides*.

using an electric mixer, cream the butter and sugar.  add the
egg and beat until well combined and mix lightens.

beat in the cocoa until well combined.

stir in the flour until well combined.

divide dough in half and put one half aside. press the other
half evenly into the mould.

place the mould onto a baking tray and cook for 15 minutes.
cool on a wire rack. remove from mould.

wash out mould and press in the other half of the dough
following the above cooking directions.

wash out the mould.

when the biscuits are cold..
in a heat proof bowl over a pot of boiling water, melt the chocolate and butter together until melted and smooth. pour into bottom of the mould and spread to cover.

place one of the biscuits into the mould pressing into the

mix the icing sugar, essence and water together until well
combined. cover the biscuit in the mould.

place the other biscuit onto the icing and press to join.

refrigerate for 1 - 2  hours or until chocolate is set.

(if you wish to coat the bottom of the biscuit as well, repeat the chocolate melting process. I did)

press out onto a serving plate.

*IF USING A SPRINGFORM put together, place one cooked biscuit in the bottom of the tin, spread with the peppermint icing, place the other biscuit on top then pour the chocolate over the top. refrigerate till set.

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