If you want chocolate and peppermint in cookies, you’ve come to the right place.
It’s a fairly straightforward recipe, and also vegan. Adapted from my Vegan Swirl Cookies- and made specifically so I could make a face for Colin’s Caterpillar Cake and then have some snacks for my vegan friend while we watched bake off. Let’s get started.
200g plain flour
70g caster sugar
1&1/2tbsp corn flour
1&1/2 tbsp icing sugar/confectioners sugar
25-30g cocoa powder
70g vegan butter (olive butter, sunflower butter etc)
70g vegetable shortening (plus 1-2 tbsp)
Throw all your dry ingredients into a bowl and mix. Add in the butter and shortening and mix with a knife till you form breadcrumbs, then stick your hands in and shape everything into a nice dough. Pop onto a floured surface, or use a rolling mat. Roll flat to 5mm thick, cut out circles using a cookie cutter (size of your choice). put onto a baking sheet and bake for 10-15 minutes at 350f/180c. Cool on a wire rack.
Take 100g of icing sugar, add green food colouring and 2-3tsp of water until it forms a slightly runny paste (think toothpaste consistency). Add some peppermint extract (about 1/2 tsp is enough!) and stir in. Take two cookies and sandwich about 1 tsp of the icing in the middle, if you have big cookies… add more icing. Do this for however many cookies you managed to make.
Now get 200g of dark chocolate (72%+) and melt until runny. You can either do this in a microwave at 10second intervals, or on a double boiler. A double boiler is where you take a heatproof bowl and place this onto a pan that has hot water simmering away on a cookertop. The heat from the steam in the pan will melt the chocolate slowly and is better for creating a more shiny mirror look.
Dip the cookie sandwiches into the melted chocolate so half of it is coated. Leave to solidify, and eat with a peppermint tea.