I love baking during Christmas but with everything else that’s going on I often find my time for what I love to do limited and that’s a shame as I always think of lots of fun recipes that can be enjoyed this time of year but I never the time to create and share them with you. So, after Christmas I’m still going to bake some festive favourites as just because Christmas has been and gone, it doesn’t mean you should stop enjoying yourself.
One of my absolute favourite Christmassy flavours is peppermint and chocolate. I adore the combination and have at last got around to making something combining the two. These snowy dipped cookies are also flavoured with freshly ground coffee adding a little mocha into the mix but also contain some cocoa nibs which gives them an added depth of chocolate-y flavour and a slightly bite to them.
With limited time in mind you can make the cookie dough for these a few days before baking them, simply keep it chilled in the fridge then when you get a spare minute you can bake them. Primarily these cookies are mocha but to add the peppermint element, I made up a simple thick water icing, flavoured it with pure peppermint extract, then dipped half the cookie in the icing and finished things with a flourish of crushed candy canes and sparkly fuchsia edible glitter.
I don’t know where I’d be without my edible glitter this time of year. Tis the season for all things twinkly and glittery.
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Yields – 28-32 cookies (depending on size)
- 40 grams (1/3 cup) Plain flour
- 1/4 teaspoon Baking powder
- Pinch of Maldon sea salt
- 70 grams (5 tablespoons) Unsalted butter
- 170 grams (6 ounces) Dark chocolate, roughly chopped
- 2 Large eggs
- 260 grams (1 1/3 cups) Caster sugar
- 1 1/2 teaspoons Freshly ground coffee
- 1 teaspoon Pure vanilla extract
- 60 grams (1/2 cup) Cocoa nibs
- 250 grams (2 cups) Icing sugar, sifted
- 2 teaspoons Pure peppermint extract
- Candy canes, crushed (optional)
- Edible glitter (optional)
- In a medium size bowl combine the flour, baking powder and the salt. Set aside.
- Place the butter and chocolate in a small, heatproof bowl set over a pan of simmering water and stir until smooth and melted. Set aside.
- In the bowl of a free-standing mixer with a paddle attachment beat together the eggs, sugar, ground coffee and the vanilla until smooth, pale and thick. Stir in the chocolate mixture then the flour mixture and finally the cocoa nibs. Transfer to a medium, clean bowl, cover with clingfilm and refrigerate for 1 hour or up to 4 days.
- When ready to bake, pre-heat the oven to 175C (350F) and line 2 baking trays with parchment paper. Using a teaspoon, scoop spoonful of dough, roll in the palm of your hand and place on the baking tray, leaving a 2 inch gap between the cookies.
- Bake for 8-10 minutes then leave to cool for 10 minutes tray on a wire rack before transferring to the wire rack to cool completely.
- Once cold you can make the icing.
- Place the icing sugar and peppermint extract in a medium bowl and add enough water to make a thick icing.
- Spoon a bit of icing on half of each cookie, then sprinkle with crushed candy canes and edible glitter. Leave on a wire rack to set.
- Recipe adapted from Bittersweet – Alice Medrich
- These are best each on the same day but will last for 2 days after they’ve been baked in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.