For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE COOKIES
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour, cocoa and baking soda and whisk to thoroughly combine.
In a separate bowl, beat together the butter and sugar until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and food colouring (if using), and remainder of the flour. Mix until it starts to clump.
Pull the dough together with your hands. Dust a sheet of baking paper lightly with cocoa, then the top of the dough. Roll the dough out to about 3-4mm thick and use a circle cookie cutter to cut out small circles (3-4cm or not quite 2 inches round). Re-roll as necessary.
Sit on baking trays an inch apart. Bake for around 10 minutes, turning the trays halfway through.
Allow the cookies to cool on the trays for a few minutes before using a spatula to help to transfer them to a wire cooling rack. Once cool, they will firm up and be crispy all the way through (notes).
FOR THE QUICK PEPPERMINT BUTTERCREAM
Add the butter, icing sugar, milk, peppermint extract and colouring (if using) to a bowl and beat with a handheld mixer (or in a stand mixer) until pale and creamy. Scrape down the sides of the bowl as necessary.
Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.
Melt the chocolate in 30 second intervals in the microwave stirring well between each until JUST melted (this should take no longer than 2 minutes). Dip the tops of each cookie into the chocolate, turn them back upright and let them set before serving.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
To keep the individual cookies crispy, store them in an airtight container along with a small bowl filled with a couple of tablespoons of baking soda (bicarb). Store them in the fridge and bring to room temp before serving.
If you don't have scales, the butter in this recipe is equal to 1 stick less 4 teaspoons.
TOOLS USED IN THIS RECIPE
Basic cookie trays
A stand mixer or handheld beater is helpful but not absolutely necessary
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.