Cookie Recipes - Minty Chocolate Sandwiches  

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 1/4 cup/50 g granulated sugar

• 1 tsp mint extract/ essence

• 1 large egg

FILLING:

• 1/2 cup/125 ml heavy/double cream

• 7 oz/200 g white chocolate, coarsely chopped

• 1 tsp mint extract/essence

GLAZE:

• 5 oz/150 g bittersweet/plain chocolate, coarsely chopped

• 6 tbsp butter

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Method:

1. Sift the flour, cocoa, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

2. Add the mint extract and egg, beating until just blended. Mix in the dry ingredients. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm).

4. Use a 2inch (5-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

5. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake for 6-8 minutes, or until just golden at the edges. Transfer to racks and let cool completely.

7. Filling: Bring the cream to a boil in a small saucepan over low heat. Remove from the heat and stir in the white chocolate.

8. Add the mint extract and transfer to a medium bowl. Cool for 30 minutes, or until firm but not set. Stick the cookies together in pairs with filling.

9. Glaze: Melt the chocolate and butter in a double boiler over barely simmering water. Spread on top of the cookies and refrigerate for 30 minutes.