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decadent chocolate and peppermint creams

These little bundles of deliciousness are amazing. They are 2 for 1 and loaded with guilt. I’ll be making these again soon. Day 2 (if they make it) pop one in the microwave for a couple of seconds and enjoy the gooey chocolate. Not sure if I did something wrong with the peppermint cream but I needed to add more liquid. Regardless a huge hit with my man and the peeps at the office.


  • 150g butter, softened
  • 1/2 cup (90g) brown sugar
  • 1/2 cup (175g) golden syrup
  • 1 1/2 cups (225g) plain (all-purpose) flour, sifted
  • 1/4 cup (25g) Dutch cocoa, sifted
  • 1 teaspoon bicarbonate of (baking) soda, sifted
  • 200g dark chocolate, chopped
    peppermint cream
  • 2 1/2 cups (400g) icing (confectioner’s) sugar, sifted
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons milk

Place the butter, sugar and golden syrup in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the flour, cocoa and bicarbonate of soda and beat until a smooth dough forms. Add chocolate pieces and mix until well combined. Refrigerate the dough for 30 minutes or until firm.
Preheat oven to 180 C (350 F). Roll 1 tablespoonful of the dough into balls at a time. Place on baking trays lined with non-stick baking paper and flatten slightly, leaving room to spread. Bake for 10-12 minutes or until the tops are cracked. Allow to cool on wire racks.
To make the peppermint cream, place the icing sugar, peppermint extract and milk in a bowl and beat with a hand-held electric mixer for 3-4 minutes or until smooth. Spread half of the biscuits with the peppermint cream and sandwich with remaining biscuits. Makes 18.

Donna Hay Magazine Issue 60

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