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Mint choc teacakes
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Total Time:
1 hour 30 minutes
Fluffy mint meringue piped on chocolate biscuits and dipped in dark chocolate.
Ingredients:
  • 110 g butter softened, plus extra for greasing
  • 100 g caster sugar
  • 1 large free-range egg
  • 1 tsp vanilla extract
  • 150 g flour
  • 30 g cocoa powder
  • icing sugar for dusting
  • 275 g caster sugar
  • 4 large free-range egg whites
  • ½ tsp cream of tartar
  • a few drops of pure peppermint extract
  • 100 g quality dark chocolate (70%)
  • vegetable oil
Instructions:
  • Cream the butter and sugar until light and fluffy. Mix in half of the beaten egg, along with the vanilla extract. Add the flour and cocoa powder, stirring until just combined. Divide the dough in half, shape into balls, wrap in clingfilm, and chill for a couple of hours. Preheat the oven to 180°C/350°F. Roll out one portion of dough on a surface dusted with icing sugar, cut into rounds, and place on a lined baking sheet. Bake for 10 minutes, then cool on a wire rack. Repeat with the remaining dough. For the peppermint meringue filling, combine sugar, egg whites, cream of tartar, and water in a heatproof bowl. Beat until fluffy, then heat over simmering water, beating for 10-12 minutes. Remove from heat, add peppermint extract, and continue beating until thickened. Pipe the meringue onto the biscuits in a spiral pattern. Melt chocolate with oil, dip the biscuits in, and chill until set. Serve and enjoy.

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