Yes you should make these! They are yum, and just how I remember the normal gluten version. You can adjust the peppermint to your taste, and I tempered the chocolate so it had a distinctive crunch. However if you don’t have time to temper chocolate (it took me an hour to learn, after a few failed attempts), they will still be delicious.
Biscuit base Peppermint cream Assembly
1. Preheat the oven to 180 degrees Celsius.
2. Process butter, sugar and egg yolk in a food processor until well combined. Add flour and cocoa and process until it comes together.
3. Remove the dough, split in two and wrap in cling wrap. Place in refrigerator for an hour.
4. Remove one disc of dough from refrigerator and roll out between two sheets of baking paper to 6mm thick. Use a circular cookie cutter to cut circles in the dough. Place on baking tray lined with baking paper. Bake in the oven for 8-10 mins. Re-roll dough, and continue cutting and cooking until finished. Repeat with second disc of dough.
5. Allow biscuits to cool on tray until firm then place on a wire rack.
6. Beat softened butter with icing sugar in an electric or with a hand held mixture until light and fluffy. Beat in milk and 1/2 tsp of peppermint essence at a time, keep adding to suit your taste. The texture should be easily spreadable and hold its shape. If its too wet add some more icing sugar, and if its too dry add some more milk.
7. Cover with plastic wrap and place in the fridge until ready to use.
8. Prepare the chocolate, by melting chocolate and vegetable oil together in the microwave in short 20 second bursts, stirring in between until smooth. Alternatively if tempering chocolate have a google, there are alot of good tips.
9. Spread the biscuit with peppermint cream, then using a fork lower the biscuits into the melted chocolate. Place on a wire rack or baking paper until set.