Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4).
Step 2:
Beat the butter and sugar together in a bowl until light and creamy.
Step 3:
Add the flour and drinking chocolate or cocoa powder, to make a soft dough. Bring the dough together with your hands then roll into about 20 balls.
Step 4:
Place the balls of dough onto 2 ungreased baking trays, allowing room for them to spread when baked. Flatten each slightly with a fork.
Step 5:
Bake the biscuits for 10 minutes. Then leave to cool on the tray.
Step 6:
While the biscuits cool, beat the butter and icing sugar together until smooth and creamy. Adding a drop of boiling water if necessary.
Step 7:
Colour with green food colouring and add a few drops of peppermint extract. Spread the icing on top of 10 biscuits and sandwich together with the other 10. Store in a cake tin for 1 week.
Ingredients
For the biscuits
- 100g Butter (unsalted) (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Cocoa powder
- 150g Self-raising white flour
For the filling
- 50g Butter (unsalted)
- 200g Silver Spoon Icing sugar
- Green food colouring (a few drops)
- Peppermint extract (2-3 drops to taste)
Recipe Reviews
they were alright the taste was lovely but i had to add an egg just so i could turn into dough.
I give this cookie recipe 5 stars! ⭐⭐⭐⭐⭐
A tip for the decoration is to pipe the buttercream onto the cookie, and then sandwich them together.
Amazing cookies
Ingredients
For the biscuits
- 100g Butter (unsalted) (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Cocoa powder
- 150g Self-raising white flour
For the filling
- 50g Butter (unsalted)
- 200g Silver Spoon Icing sugar
- Green food colouring (a few drops)
- Peppermint extract (2-3 drops to taste)