I took some really terrible photos of these biscuits because I thought they looked so damn ugly after I made them that I wasn't sure if I was going to post about it. In fact, I was calling them star-shaped poos for the rest of the day.
Chocolate Peppermint Creams
(from the Essential Baking Cookbook)
65g unsalted butter, softened
1/4 cup (60g) caster sugar
1/2 cup (60g) plain flour
1/3 cup (40g) self-raising flour
2 tbsp cocoa powder
2 tbsp milk
300g dark chocolate
Roll each half between two sheets of baking paper to 2mm thick. Slide onto a tray and refrigerate for 15 minutes, or until firm. Cut the dough into rounds using a 4cm round cutter (obviously I used a flower shaped cutter), re-rolling the dough scraps and cutting more rounds. Place on the trays, allowing room for spreading. Bake for 10 minutes or until firm. Transfer to a wire rack to cool completely.
For the peppermint cream:
1 egg white
1 3/4 cup (215g) icing sugar, sifted
2-3 drops peppermint essense or oil, to taste
Put the egg white in a small, clean, dry bowl. Beat in the icing sugar 2 tablespoons at a time, using electric beaters on low speed. Add more icing sugar, if necessary, until a soft dough forms. Turn the dough onto a surface dusted with icing sugar and knead in enough icing sugar so that the dough is not sticky. Knead in the peppermint essence.