3/4cup(150g) granulated sugar (I use caster sugar)
1/4teaspoonsalt
113g(1/2 cup / 1 stick) unsalted butter, softened
1large egg, room temp
1teaspoonvanilla extract
For the Buttercream
1/2cup(113g / 1 stick) unsalted butter, softened
13/4cups icing (powdered / confectioners) sugar
1tablespoonthickened (heavy) cream(notes)
1/2teaspoonmint extract (or to your taste)
a few drops green food colouring(optional)
200gdark chocolate to top
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 160C. Line 2 large cookie sheets or baking tins with baking paper.
Sift together the flour and cocoa. Add the sugar and salt and mix it all through thoroughly.
Beat the butter until it is light and fluffy. Add the egg and the vanilla extract and mix well. Add the flour mix in two parts mixing between each addition. You will end up with a dry dough. Once it starts to come together, gather it all together with your hands and shape into a flat disk.
Place the dough on a sheet of baking paper and lay another sheet of baking paper on top. Roll the dough out until it is about 3mm thick. Use a 4cm round cookie cutter to cut out 70 cookies (just re-roll the dough as necessary and keep cutting out cookies).
Lay the cookies 2cm apart on the baking trays. Place in the oven and bake for 8 minutes, turning the trays once during the cooking time so that they cook evenly. They are done when the cookies look dry and they spring back when touched gently.
To make the buttercream, beat the butter and icing sugar together until light and fluffy. Add the mint extract and food colouring and beat for a couple of minutes until it's nice and creamy. Finally add the cream and beat for one more minute. It should be smooth and creamy and light.
Put the buttercream into a piping bag and pipe about a teaspoon full of buttercream onto one cookie. Sandwich it with a second cookie and repeat until they're all done.
Melt the dark chocolate (I usually pop it in the microwave for 30 second increments, stirring well at the end of each until it's all melted and smooth). Dip the top of each cookie into the chocolate, then place them in the fridge until set.
Notes
Feel free to use natural cocoa powder if that's all you have on hand.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
Calories: 145kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
Cuisine: Cookies, Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.