I made these cookies this weekend as a little birthday present for my Nan. I've made peppermint thins a few times before, but I thought they'd be even better as sandwich cookies! It does get messy covering them in chocolate, but it's totally worth it. You can easily substitute the peppermint extract for orange instead and make chocolate orange sandwich cookies too.
For the cookies:
3 tbsp unsalted butter
1 egg white
1/4 cup light muscovado sugar
1/2 tsp baking powder
1/4 cup cocoa powder
1/2 cup plain flour
1/4 tsp peppermint extract
For the peppermint creme:
2 cups icing sugar
4 tbsp unsalted butter, melted
1/4 tsp peppermint extract
1 tsp milk
300g plain chocolate to cover
Pre-heat your oven to 160c and grease/line your baking tray(s).
Combine all the ingredients for the cookies in a large mixing bowl, and mix together to form a dough. You may need to use your hand to do this and the dough should be roll-able and not sticky. Add more flour, a tablespoon at a time if it's too sticky to roll.
Dust your work surface with a little flour and roll the dough out until it's 3-4mm thick. Use a cookie cutter to cut our your desired shapes, re-rolling any off-cuts, until all the dough is used up. Remember you will need an even number as you need two layers per cookie.
They won't spread when the bake so you can put them quite close together on the baking sheets, but still make sure they aren't touching. Bake for 8-10 minutes, until the cookies are firm to the touch.
Move the cookies to a wire rack and leave to cool while you make the peppermint creme.
In a large mixing bowl, add all the ingredients for the peppermint creme and mix together. Again, you will probably need get your hands dirty, pressing and kneading the crumbly dough together to form a thick, roll-able creme.
Dust your clean work surface with a little icing sugar and roll the creme out to just a little thicker than the cookies. Using the same cutter you used for your cookies, cut out your desired shapes. You will need one creme layer to two biscuit layers. You can use any left over creme to make after dinner mints*.
Once the cookies are cool, place a creme layer on top of half of the cookies, then sandwich that with the other half of the cookies.
Break up the chocolate and place in a microwavable bowl. Heat the chocolate in the microwave for 30 seconds at a time, stirring regularly until all the chocolate is melted. Take care not to burn it though!
Leave the melted chocolate to cool slightly before the next, messy step!
Roll out a length of tin foil on your work top ready to put the covered cookies on.
Dip each sandwich in the chocolate, one side at a time, making sure it's well covered. Allow any excess chocolate to drip back into the bowl before placing it on the tin foil. Once you have done all of the cookies, leave them on the foil until the chocolate has set, then peel off and enjoy!
* If you want to make after dinner mints with any left over creme, divide the creme and roll into balls, around the size of a Malteaser. When you coat the cookies, use any left over chocolate to coat these by rolling them around in the bowl and placing on the tin foil with the cookies.