Chocolate peppermint cookies
These cookies are a fun way to celebrate St Patrick’s Day. If you have a shamrock-shaped cutter, even better! Store the cookies in an airtight container until you are ready and add the frosting just before serving.
200g (8oz) Denise’s Delicious flour blend
¼ teaspoon GF baking powder
2 tablespoons cocoa powder
¼ teaspoon salt
100g (4oz) butter/margarine, at room temperature
100g (4oz) caster sugar
1 large egg
½ teaspoon vanilla extract
For the frosting
200g (8oz) icing sugar
1 teaspoon peppermint extract
2–3 teaspoons water
Natural green food colouring
Preheat the oven to Gas Mark 5/190°C/375°F. Grease a baking tray lightly and place a sheet of baking parchment on top.
In a medium bowl, sieve together the flour, baking powder, cocoa powder and salt. Sieve these three times to make sure the cocoa is blended.
In a large bowl, cream together the butter/margarine and sugar until light in colour and fluffy in texture. Beat in the egg and vanilla extract until combined, but do not overbeat. Add the dry ingredients and mix until the dough comes together and no streaks of dry ingredients remain.
Transfer the dough to a large sheet of baking parchment and shape into a log 4–5cm/1½–2in in diameter. Roll up in the parchment, wrapping well and refrigerate for at least 2 hours, until firm.
Slice the chilled cookie dough log into rounds no more than ½cm/¼in thick. Alternatively, if you want to use a cookie cutter roll out the dough using some potato flour to stop it sticking and cut with the cookie cutter. Arrange on the prepared baking sheet leaving plenty of space between each cookie.
Bake for 11–13 minutes, until the cookies are set around the edges and firm.
Allow to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting.