| | Choc-mint christmas trees
Choc-mint christmas trees
Choc-mint christmas trees 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  2. Use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add the icing sugar and beat until light and creamy. Add the vanilla and egg and beat until combined. Add half the flour and half the cocoa powder to the butter mixture and beat until combined. Fold in the remaining flour and cocoa powder.
  3. Spoon the mixture into a large piping bag fitted with a 2cm star-shaped nozzle. Pipe 3cm-wide discs onto the prepared trays. Bake for 10-12 minutes or until just crisp. Set aside to cool completely.
  4. Meanwhile, to make the filling, use an electric beater to beat the butter in a bowl until light and fluffy. Add the white chocolate and beat until combined. Gradually add the icing sugar and beat until the mixture is pale and fluffy. Add the peppermint essence and beat until combined. Spoon the mixture into a large piping bag fitted with a 2cm star-shaped nozzle. Pipe swirls of peppermint cream onto each biscuit. Place in the fridge for 10-15 minutes or until firm.
  5. Place dark chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate and copha melt and the mixture is smooth. Set aside to cool slightly.
  6. Place the biscuits on a wire rack over a baking tray lined with non-stick baking paper. Spoon the chocolate mixture over each biscuit to cover completely. Decorate with sprinkles. Set aside for 5 minutes or until set.
Time for preparing:
15 min.
Servings:
38

Ingredients:

  • 150g butter, at room temperature
  • 125g (3/4 cup) icing sugar, sifted
  • 2 teaspoons vanilla essence
  • 1 egg
  • 190g (1 1/4 cups) plain flour, sifted
  • 30g (1/4 cup) cocoa powder, sifted
  • 400g 70% cocoa dark chocolate, chopped
  • 20g copha, chopped
  • Sprinkles, to decorate
  • Filling
  • 200g butter, at room temperature
  • 100g white chocolate, melted, cooled slightly
  • 150g (1 cup) icing sugar, sifted
  • 1/2 teaspoon peppermint essence
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