Ingredients and Weight:
For the cookies: - All-purpose flour: 225g (2 cups) - Unsalted butter, softened: 113g (1/2 cup) - Granulated sugar: 100g (1/2 cup) - Large egg: 1 - Vanilla extract: 1 tsp - Salt: 1/2 tsp - Crushed peppermint: 1/2 cup
For the chocolate ganache: - Dark chocolate, finely chopped: 200g (7 ounces) - Heavy cream: 100ml (1/2 cup)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the cookies: 1. Preheat oven to 175°C (350°F). 2. Line a baking sheet with parchment paper. 3. In a large bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the egg and vanilla. 5. Gradually add the flour and salt, mixing until just combined. 6. Stir in the crushed peppermint. 7. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 2 hours. 8. Roll out the dough on a lightly floured surface to a thickness of 5mm (1/4 inch). 9. Cut out cookies using a 5cm (2-inch) round cutter. 10. Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown on the edges. 11. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
For the chocolate ganache: 1. Place the chopped chocolate in a heatproof bowl. 2. Heat the heavy cream in a small saucepan until it starts to simmer. 3. Pour the hot cream over the chocolate and whisk until smooth. 4. Let the ganache cool slightly before using.
To assemble: 1. Spread a thin layer of chocolate ganache on the bottom of each cookie. 2. Top with another cookie to form a sandwich. 3. Let the cookies set at room temperature for at least 30 minutes before serving.
Nutritional Information (per cookie):
Dish Characteristics:
User Comments:
Special Precautions and Tips: