If you’ve been here awhile, you know that I enjoy watching some baking shows. Lately, Spud and I have been into the Great British Baking Show and Spud is often intrigued by recipes and then requests them.
Today’s recipe was a technical challenge in one of the episodes we watched. It seems that these biscuits (cookies) are a homemade version of a packaged treat one can buy in Britain, but they never did say the name, so I’m not certain.
I did, however, find the recipe on the Great British Baking Show website, so I was able to make these lovely cookies as Spud requested!
And the timing was perfect - I love chocolate and mint any time of the year, but it seems very Christmassy, and Sunday Funday agreed, since that’s the theme this week!
The cookies themselves have a shortbread base, a homemade mint patty, and then dipped in tempered chocolate - unless of course you’re flummoxed by tempered chocolate (me) and use candy melts instead. Paul and Prue would certainly have something to say about that, but my family was pleased with the results and the batch of cookies did not last long at all (indeed, before the last one was eaten, a request was made for more!)
Adapted slightly from Prue Lieth via The Great British Baking Show
Shortbread Base
9 tablespoons (120g) butter, softened
¼ cup (60g) sugar
¾ cup (120g) all purpose flour
⅓ cup (60g) rice flour
¼ teaspoon salt
Mint Patty/Fondant
3 ½ tablespoons (50g) butter
⅔ cup (100g) powdered sugar
1.8 ounces (50g) white chocolate
1 teaspoon peppermint extract
Coating
8-10 ounces dark chocolate, melted (I used candy melts)
Preheat oven to 350 degrees F.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until combined.
Add the all purpose flour, rice flour, and salt. Mix until combined and beginning to lump together.
Pour onto a work surface and press together. Roll the dough to a generous quarter inch thickness. Use a small round cookie cutter (about 2-inches diameter) to cut out cookies. Press together excess dough until it is all cut.
Bake in the preheated oven for 20 minutes or until firm and just beginning to brown. Remove from oven and set aside to cool.
Meanwhile, make the mint patties. In the microwave or double boiler, melt the white chocolate. Set aside to cool slightly.
Place the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Mix in the cooled white chocolate and mint extract.
Pour the mixture onto a parchment lined baking sheet and smooth into an even sheet.
Freeze for 30 minutes or until firm.
Remove from freezer. Use a small round cutter (just over an inch in diameter) to cut rounds from the frozen patty mixture.
Melt the chocolate and temper (or do like me and use dark cocoa candy melts to make your life easier).
Dip the top of each cookie into the chocolate and top with a mint patty. Then dip a second time to cover the patty, making a top hat type shape. Set aside until chocolate is firm and serve.
Yield: number of cookies will depend on the size of cookie cutter. The original recipe calls for 12 - I got at least double that.
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