Bitter Chocolate Orange Peppermint Biscuits

After the anniversary’s edition of KBB’s challenge, I  am still kind of having baking/cooking burnt out, and the fact that I’m going on vacation is not really helping either

Again I was fooled by the recipe of this month challenge (host by Arfi and Ellen), by reading it I thought… yea it’s going to be  easy peazy simple recipe and ingredients, but…. NOOOOO…. making this biscuit need alot of work almost like making complicated cake.

The most difficult part is making the chocolate coat, you need to find the perfect thickness of the chocolate if it’s to runny yous biscuits will be dampy not crunchy and if it’s too thick it won’t cover your biscuit smoothly:) I add a little bit of orange essence to the dough to get some extra tangy taste.

 

 Source: Donna Hay for Canvas, NZ Herald.

Ingredients

185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Tags: chocolate, mint