KBB #8: Bitter Chocolate Peppermint Biscuits

peppermintcookies_small.jpg

“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”
James Beard

I was a bit skeptical upon receiving this recipe from KBB. I am not entirely crazy about cookies. I am more like pies and cakes kind of person. What really turns me off about cookies is that they require to be cut up one by one; and, it does not help if you have a very small oven. For this recipe, I had to bake the cookies n four batches!

Anyway,instead of having an elaborate description of the baking process, I’ll just give my thoughts about this recipe in bullet points:

- I couldn’t find any peppermint flavoring. So, what I did was: I took 3 mentos (yes, that mentos), crushed them, and dissolved them in a small amount of water. I substituted both the flavoring and 2 tbs of water with the dissolved mentos. It worked wonderfully :)

-I only sandwiched two cookies, instead of three.

-I used the wrong kind of cream for the chocolate mixture. I used heavy cream. Next time, I should use a lighter one.

-I added one more cup of flour to give more consistency to the batter.

-As far as the taste goes, it tasted better than the store-bought cookies. But, I am not sure if I want to make them again.

peppermintcookies2_small.jpg

Bitter Chocolate Peppermint Biscuits
serves: +-20
Source: Donna Hay for Canvas, NZ Herald.

185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour (I used 3 cups)
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavoring
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.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three (I used 2) 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.

Happy baking!

peppermintcookies1_small.jpg

Bahasa Indonesia
Bitter Chocolate Peppermint Biscuits
Tingkat kesulitan: Sedang
Porsi: +-20 potong
Sumber: Donna Hay for Canvas, NZ Herald.

185g mentega, lunakkan (di suhu ruang)
1 cup gula kaster
1 btr telur
2 cups tepung terigu (Saya pakai 3 cups)
½ sdt baking powder
1 cup gula tepung
1 sdt peppermint flavouring
2 Tbs air
200 g dark chocolate (70 per cent cocoa)
1 cup krim

Cara:
Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 5-6 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Rapatkan tiga lembar (saya pakai 2) biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.

peppermintcookiesstep.jpg

kbb-8-logo.jpg


3 Responses to “KBB #8: Bitter Chocolate Peppermint Biscuits”

  1. Andrie Anne Says:

    Syuka ama foto paling atas..cantik skali..salam KBB;-)

  2. shashakoe Says:

    makasih mbak andrie anne.. akuuu lebih kagum dg foto mbak!

  3. ArianaTasy Says:

    I think you love dark color

Leave a Reply