Well this is my last recipe for ‘A Very Cookie Christmas’. I’ve had lots of fun baking and testing all the different cookies and I hope you’ve enjoyed them too. If you’ve made up a batch, please leave a comment or post a message on the Facebook page and let me know. I’d love to know what you’ve made.
makes 24 – 30
60g butter, chopped coarsely
1 cup (150g) plain flour (all-purpose flour)
2 tbsp cocoa cocoa powder
1/4 tsp baking (bi-carb) soda
pinch of salt
1/3 cup (60 g) icing sugar
Place chocolate, butter and Peppermint extract in a small saucepan and heat over low heat, stirring until the butter and chocolate melt. Remove from heat and set aside to cool slightly.
To form each cookie, roll a level tablespoon of dough in your hands to form a ball. Roll each ball in the icing sugar, giving it a nice thick coating. I don’t think mine was thick enough. They should look more dusted when baked. Place cookies 8 cm (3″) apart on the prepared trays. If it’s a really hot day, chill the cookies in the fridge for about 20 mins before baking. This helps them to ‘crinkle’.
Bake the cookies for about 15 mins. The tops will be puffed and crinkled, but the dough in the cracks will still look a little under-done. They will firm up as they cool. When done, cool on trays.