KBB #8–Bitter Chocolate Peppermint Biscuits
Whoever chose the recipe for this month’s Klub Berani Baking, I gave you my pat on your back (is that you Arfi?). The flavor of the cookies, or biscuits as they are called outside the United States, is a perfect theme for my holiday baking. This give me reasons to try on a new cookie recipe, though I was a bit swamped with chocolate this month since I baked two other cookies with chocolates already.
I’m going to be brief here because when I am writing this, I need to pack for our little vacation the next day to the beach 
Back to this cookie recipe. If any of you are fond of Pepperidge Farms Milano cookies, this will satisfy your craving. The texture and taste of the cookies are similar, the bittersweet chocolate glaze is just the right combination with the peppermint icing. I’m totally in love with the cookies and believe me, I could a whole bag of Peperridge Farms Milano cookies, so don’t be surprise if I would eat most of these homemade cookies by myself. I would totally make it again next time but with a different approach. I would like to try getting the cookie dough a bit thicker, and instead of glazing the whole cookies with chocolate, I will add peppermint extract to the chocolate and will just sandwich two cookies together. Just like Milano cookies.
The only addition I made to the recipe was to sprinkle a few cocoa nibs on the glaze. They just look prettier that way.
Bitter Chocolate Peppermint Biscuits
Makes about 12 triple-layer cookies
185 g unsalted butter, softened
1 cup caster sugar
1 large egg
2 cups plain flour/all-purpose flour
1/2 tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring/extract
2 Tbsps water
200g dark chocolate/bittersweet chocolate (70% cocoa)
1 cup heavy cream
Preheat the oven to 180 degree C (350 degree F). Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.
Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2 mm (about 1/4-inch) thick. Refrigerate for 30 minutes. Cut out 36 7-x5- (2 1/2-x1 1/2-inch) cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.
Combine icing sugar, pepperming flavouring and mix, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.
Sandwich three biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.
Source: Donna Hay for Canvas, NZ Herald
I love chocolate and mint. Looks amazing!!
same here! feels like holiday cookies to me
Comment by Shari — November 29, 2008 @ 8:56 pm
Eliza..aduh lama banget aku nggak ke sini..poto2 nya tetep cantik2 n ini biscuit coklat nya juga menggoda hee..nggak pedulu badan dach mekar..
hahaha…Mar, badan mekar sih harus rajin2 di olahraga in
kalo gak emang udah mekar dari dulu 
Comment by Mariena Payne — November 29, 2008 @ 9:53 pm
Kali ini liat aja deh gak nyomot. Gak doyan soalnya
hahaha, sayang ya jauh tinggalnya, kalo gak kasih gue aja ;P
Comment by Dita — November 29, 2008 @ 11:26 pm
lekker ….!! Liz dah gw terima yah recipenya. and thanks berat. will try it soon.
okay…
Comment by dwiana — November 30, 2008 @ 6:05 am
kok punyamu fillingnya kelihatan putih ya, kok punyaku ga? huaaaaaaa
tapi emang sih rsanya enak, aku suka kombinasinya. cuma bikinnya eleuh eleuhhh ga nyoba lagi dweh. terlalu tebal. iya mungkin ntar coba dua lapis aje ye.
mungkin gini, aku kebablasan manggangnya, jadi biskuitnya rada2 gosong
makanya ketemu filling yg bule gitu, jadi ketara hasilnya. iya, dibikin 2 tumpuk aja kali udah enak, terus coklatnya ditengah aja. persis biskuit milano disini.
Comment by arfi — November 30, 2008 @ 5:34 pm
punya kamu sukses nih bu ! congrats ye…
eh…ketinggalan baca komen mu….terima kasih
Comment by rita bellnad — November 30, 2008 @ 7:33 pm
Eliza, this looks so elegant. I like how you are always making your creations look so elegant! And these looks way better than store-bought biscuits! great job there!
take care xxoo
ayyy…this was not elegant at all! but, i must agree on the taste, almost better than store-bought!
Comment by Mrs Ergül — November 30, 2008 @ 7:47 pm
Rapi skali Mba..gimana kabarnya Mba? Smoga krisis global tidak terlalu berpengaruh yaa..kita yg di Indo ikutan pusing nih..:-)
baik disini Ne…. krisis jalan terus, tapi kalo ati2 make duitnya, gak terlalu terasa
Comment by Andrie Anne — November 30, 2008 @ 8:46 pm
Coating chocolatenya rapiiiii euy, punyaku belepotannnnn
gak sama sekali ;D pinggirannya gak rata!
Comment by retno — November 30, 2008 @ 10:27 pm
Hi Eliza,
A different flavor biscuits. loaded with cream and peppermint flavor.
Thanks for posting
Laura
Comment by Culinary Game Show — December 1, 2008 @ 2:08 am
duh itu coatingnya rapih jali bener Liz. eh sama, gw juga suka perpaduan mint n choco. suka minum kopi ga? klo iya cobain dweh mint moccachino. homemade aja, gampang..
1 lembar after 8 plus kopi plus susu.
gak terlalu suka, lebih prefer tea. sekarang lagi banyak keluar peppermint tea, udah punya sekotak di rumah
tapi ide elo itu enak juga, ngebayanginnya aduhai 
Comment by mindy — December 1, 2008 @ 10:20 am
salam kenal en salam KBB mba..
biskuitnya rapiiiii bangeddd..
eh mba aku suka deh ama fotonya
thanks ya ventin…
Comment by ventin — December 3, 2008 @ 12:20 pm
Coating coklatnya cakep banget Mba…
salam KBB yahhh 
hai Tie, makasih udah mampir yah!
Comment by tie — December 4, 2008 @ 6:52 am
I love mint milanos. I used to be able to down half a bag in one sitting. (when i was in my wee teens.) These look so yummy and elegant. I want to dip them in my coffee right now!
hey, i could still do that right now, only to be miserable for a month!
Comment by alexandra\\\\\\\'s kitchen — December 5, 2008 @ 10:01 am