Chocolate Peppermint Cream Biscuits
By Amber FuldsethPage views: 7302
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1 review
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Difficulty Easy
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Prep time 30 mins
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Cooking time 12 mins
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Serves
16
Biscuit
1 1/2 cups flour
1/2 cup Chelsea Icing Sugar
1/3 cup cocoa powder
125g butter
1/4 cup milk
Peppermint cream
50g butter, at room temperature
2/3 cup Chelsea Icing Sugar
1/4-1/2 teaspoon peppermint essence, to taste
Preheat oven to 180°C/160°C for fan forced.
Mix flour, Chelsea Icing Sugar, and cocoa powder until combined.
Add Butter and mix until it resembles fine crumbs. Add milk slowly until the dough comes together in small clumps. Roll dough into a ball and then roll out on a floured surface.
Cut as many rounds as you can. Making sure there is an even amount. Cut a center from half the rounds.
Place the rounds on a tray and bake for 12 minutes then cool on a wired tray.
Peppermint Cream
Using an electric mixer beat butter and Chelsea Icing Sugar until light and creamy. Add peppermint essence then beat until well combined.
Sandwich the Biscuits with the cream.
This is a really good, yummy recipe. Made our biscuit dough in the food processor and was perfect. We found the icing a bit soft and might use a less buttery icing next time.
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