Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

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Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Method:
Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.

In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.

Add the egg and mix until creamy.

Add the coco powder and peppermint essence, stir to combine.

Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.

Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.

Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.

Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.

Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.

Variation:

Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

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