Linda is a lovely friend of mine who I met through starting TRTLMT. I posted some months ago Lindas Cherry Ripe Chocolates. Today I have another one of Lindas amazing creations for you!!! (How talented is this woman! Im in awe!!!)
I’ll hand it over to Linda:
This recipe might seem a lot, but is isn’t at all. Its QUICK and EASY, and very simple to do. Once you’ve made them, you will find it much easier every other time. I have just explained it the best that I could, so it won’t be confusing with the recipe instructions, that’s all. Firstly, my idea behind this recipe, was so the biscuits can also be taken straight from the freezer ready to eat straight away. I found the moist coconut flakes did the trick, and you wouldn’t know there was coconut in the them at all. Just using the icing sugar alone with other ingredients, they came out rock hard…… I also highly recommend using peppermint oil, don’t be tempted to use essence, it just won’t give you right result for this recipe. You can buy the oils in cake decorating shops, or websites on line. Or as my lovely assistant and taste tester used, was one from a health food store, which I never thought off. I’m not sure if the taste differs or not, but my assistant in trying this recipe out for me, was very happy with the result. So that’s a good sign. I have posted a photo of oil that I used in this recipe to give you some idea also.
- You can make this in stages, you don’t have make everything in one go
- You can also just use the biscuit base alone, and dip them in the melted chocolate
- If you have any filling or chocolate left over, just make some delicious mint patties
Saving the best for last, I want to thank Peta from the “The road to loving my Thermo Mixer ” for allowing me to share my recipe here.
HERE WE GO!
- 50-60 grams Raw caster sugar
- 100 grams Plain Flour
- 50 grams Rice flour - I used store bought
- 10 grams Nestles Cocoa powder - Nestles brand gives the biscuit that rich darker colour
- 100 grams Cold Butter 1 cm cubes
- Roughly 2 -3 drops Peppermint oil
- 70 g moist coconut flakes - I used MacKenzies brand. Look for the lime green packet in your local supermarket (don’t be tempted to use the desiccated coconut, as its too dry for this recipe. It’s the moist coconut flakes that makes this recipe freeze well.)
- 200 g icing sugar
- 1/4 teaspoon peppermint oil – this amount really brings out the flavour
- 3 tablespoons water
- 250 g Dark chocolate Cadburys melts
- 250 g Milk chocolate Cadburys melts
- 20 g Copha
- Preheat oven to 170 deg (160 fan forced ) This will depend on your oven.
- Line a large cookie tray with some baking paper.
- Blitz on speed 6 for 10 seconds You should hear a change towards the end.
- Knead on interval speed for 40 seconds.
- You should have a wet sand consistency at this stage.
- Pour out onto your work surface and knead dough with your hands to bring it altogether into a round disk.
- Roll the dough out till it becomes softer, you might need to add a little flour as you go, to keep it together. Not too much though, otherwise you will alter the biscuit.
- Roll into 3-4 mm in thickness, (no more than that, you don’t want the biscuit base too thick. They might seem small now, once there coated in the chocolate they will be the right size.)
- Flour a 48mm cutter, (this is the size I used, (OR you can use your MC, as my taste tester suggested, which I thought was a great idea,) and cut out your rounds, (they might be a tad larger though, but that will be fine, you will probably make a little less.)
- Carefully lift rounds (trying not to stretch the dough) and place on your cookie tray.
- Place in preheated oven for 12 minutes.
- They will feel slightly firm to touch when cooked.
- Transfer to a large cooling rack to cool and firm up, they will be soft at this stage, so be gentle when moving them.
- Clean TM bowl well (you don’t want any chocolate transference from the dough to interfere with the peppermint filling, as you want a nice white middle layer)
- Pour moist coconut flakes in TM bowl, blitz on speed 10 for 10 seconds.
- Measure in the icing sugar and mill on speed 6 for 2-3 seconds to remove any lumps.
- Transfer to a dry medium size mixing bowl (This is for easier handling.)
- Add the 3 tablespoons of water along with the peppermint oil, and combine well. It should look like soft paste, similar to cooked porridge, or as long as it’s easy to spread, and the mixture stays on the biscuit nicely.
- With a teaspoon or a pallet knife dollop the size of a 20 cent piece in the middle of the biscuit, and gently spread the mixture out towards the edge, and smoothing the top as you go, but trying not to go over the edge. If it’s a bit to firm to handle, you can just slightly damp your spoon or pallet knife with a little water to help with spreading, but don’t make it too wet.
- Leave to set 10 mins to set.
- Make room in your fridge for one large cookie tray.
- Line your cookie tray with some baking paper.
- Place chocolate melts in TM bowl and grate for 10 seconds speed 10 then scrape bowl.
- Add copha and cook 60 degs speed 2 for 2 mins.
- Scrape down sides of bowl again, and continue to cook further 2 minutes.
- Pour chocolate into a medium size mixing bowl, (I used my small thermoserver).
- With a fork, drop each biscuit, filling face down, into the chocolate to coat the biscuit,, then turn over to coat completely, then drag your fork along the lip of the bowl to smooth out the bottom. Place neatly on your tray. Refrigerate 1-2 hours to set well.
- Once they are set, you can keep half for now and put the other in a freezer proof container with some baking paper between rows so they don't stick together.