These sweet delights are easy to bake and will be a winner as a gift or just a sweet treat on Christmas day.
Ingredients:
Biscuits
- 125g Soften Butter
- 1/3cup Caster Sugar
- 1/3cup Icing Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg lightly whisked
- 1 1/2 cups Plain Flour
- 1/3cup Coco Powder
- 125g Soften Butter
- 1/3cup Caster Sugar
- 1/3cup Icing Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg lightly whisked
- 1 1/2 cups Plain Flour
- 1/3cup Coco Powder
Ganache
- 180g Chopped White Chocolate
- 1/3cup Thickened Cream
- Red Food Colouring
- Strawberry Essences
- Green Food Colouring
- Peppermint Food Colouring
- 180g Chopped White Chocolate
- 1/3cup Thickened Cream
- Red Food Colouring
- Strawberry Essences
- Green Food Colouring
- Peppermint Food Colouring
Method:
1. Preheat oven to 180 degrees. Use an electric mixer to beat butter, combine sugar and vanilla in and bear till pale and creamy. Add egg and beat. Sift flour and coco over the butter mixture. Stir to combine. Turn onto lightly floured surface and kneed until smooth. Wrap in plastic wrap and refrigerate for 1hour or until firm.
1. Preheat oven to 180 degrees. Use an electric mixer to beat butter, combine sugar and vanilla in and bear till pale and creamy. Add egg and beat. Sift flour and coco over the butter mixture. Stir to combine. Turn onto lightly floured surface and kneed until smooth. Wrap in plastic wrap and refrigerate for 1hour or until firm.
2. Divide dough into 3 parts to allow for easier rolling. Roll dough between two sheets of baking paper untill 3-5mm thick. Use a 5cm-round cookie cutter to cut out dough. Place biscuits onto lined baking sheets. Cook for 10-12min or until just frirm. Cool completely on wire rack.
3. For ganache, place cream and chocolate in a microwave safe bowl. Microwave for 30sec intervals stirring after each heat. Continue till mix is combined and smooth. Divide mix into 2 bowls. Add green food coulouring and perpermint essecce to one and red food colouring and strawberry essence to the other. Mix till combined. Let the ganahe set (not in fridge) until tick and spreadable.
