This delicious snack is perfect to share with friends over a cuppa.
INGREDIENTS FILLING
250g butter, at room temperature, chopped 100g butter
125g (¾ cup) icing sugar mixture, sifted 60g (⅓ cup) icing sugar mixture
2 tsp vanilla extract 2 tblsp cocoa
250g (1⅔ cups) plain flour, sifted 1 drop peppermint essence
45g (¼ cup) rice flour, sifted 1 drop green food colouring
30g (¼ cup) dark cocoa powder, sifted
METHOD
Preheat oven to 180°C.160C fan forced. Line two baking trays with baking paper.
Use electric beaters to beat the butter and icing sugar in a large bowl until smooth and creamy. Beat in the vanilla.
Use a large metal spoon to fold the flours and cocoa into the butter mixture. Using lightly floured hands, roll tablespoonfuls of the mixture into balls. Place on the prepared trays, allowing room for spreading, Use a lightly floured fork to flatten.
Bake for 15-20 minutes or until firm. Set aside to cool completely.
Join together with the colored icing.