Ingredients
- 110 gr. butter , softened
- 100 gr. caster sugar
- 1 free-range egg , beaten
- 1 tsp vanilla extract
- 150 gr. flour
- 30 gr. cocoa powder
- Icing sugar , for dusting
Peppermint meringue filling
- 275 gr. caster sugar
- 4 free-range egg , whites
- 1/2 tsp cream of tartar
- a few drops of pure peppermint extract
Chocolate topping
- 100 gr. 70% cocoa chocolate , broken into pieces
- 1 tbsp vegetable oil
Method
- Beat the butter and sugar until pale and fluffy.
- Whisk in half the beaten egg and the vanilla extract, then stir in the flour and cocoa powder until just combined.
- Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.
- Preheat the oven to 180 °C, and grease and line a baking sheet with greaseproof paper.
- Dust a work surface with icing sugar and roll out 1 batch of dough to 5 mm thick.
- Cut out rounds using a 5 cm cutter, re-roll and cut any trimmings, then transfer the biscuits to the baking sheet.
- Bake for 10′ till cooked through.
- Cool on the baking sheet for 10′, then transfer to a wire rack to cool completely, repeat with the second batch of dough.
Peppermint meringue filling
- Place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl.
- Beat with an electric whisk till fluffed up, about 1′.
- Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10 – 12′, until stiff peaks form.
- Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.
- Fit a 1 cm plain nozzle to a piping bag and fill the bag with the peppermint meringue.
- Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge, aim for a swirl around 3-4cm tall.
- Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.
- Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy.
- Transfer to a small, deep bowl and leave to cool at room temperature for about 10′.
- Hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered.
- Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered.
- Chill the biscuits for a few hours until the chocolate has completely set, and serve.