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  • The Australian Women’s Weekly Food

    Tea’s me !

    Mar 30, 2020 3 minutes

    CHOC-PEPPERMINT COOKIES

    PREP + COOK TIME 1¼ HOURS (+ REFRIGERATION, COOLING & STANDING) MAKES 30

    You will need a 4.5cm round fluted cutter for this recipe.

    100g butter, softened
    ½ cup (110g) caster sugar
    1 egg yolk
    1 cup (150g) plain flour
    1½ tablespoons Dutch–processed cocoa
    300g dark (semi–sweet) chocolate, chopped coarsely
    3 teaspoons vegetable oil

    PEPPERMINT ICING

    1½ cups (240g) icing sugar
    ¼ teaspoon peppermint essence
    1 tablespoons hot water

    1 Preheat oven to 180°C/160°C fan. Grease two large oven trays; line with baking paper.

    Beat butter and sugar in a bowl with an electric mixer until smooth. Beat in egg

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