Peppermint Thins recipe

May 17, 2019

 Hello from cold and chilly Joburg! I just arrived today and I have been busy unpacking and lathering my face with masks and moisturiser to avoid the dry air here. Skin care is such an important factor for me and I do my best when it comes to that because after all, its your face. 

 

While in Joburg I'll be speaking on a panel about social media and marketing in the digital age and where it all started for me. To be honest, for me it was just a love for food and I think if you love doing something it will always be "work" but it will never really feel like an obligation. So as much as I don't have a whole speech prepared, I do know where all my insight comes from and I will just go with that flow. 

 

I am very excited to hear about small start ups and businesses that are navigating their way through the digital sphere and we are never too old to learn, so I know it will be very insightful for me. 

 

Anyway! On a lighter note.... Peppermint thins! I have been meaning to make these little cuties for a while because I love the ones from Woolworths and finally I made them and they are glorious! Something about about making a dessert or dish from scratch, just makes it taste that much better.

 

I usually store mine int he freezer because I did not temper the chocolate, and before I want one I let it cool to room temp. And this can actually keep for up to a few weeks. 

 

Hope you enjoy this recipe and don't forget to tag me when you are busy in the kitchen!

Bon apetit, 

Zorah

 

 Recipe: Peppermint thins

Type: Gluten free and Dairy Free

 

Ingredients: 

 

2 tbsp. butter, softened

2 cups sifted icing sugar, more if needed

1/3 tsp. peppermint essence 

70% lindt chocolate slab

2 tbsp. almond milk

Milk chocolate fro drizzle

 

Method:

 

Using a stand mixer (I used my Kenwood paddle attachment) mix together the butter and icing sugar until combined. 

Once the batter starts to come together add in the milk 1 tbsp. at a time. 

It should seem like a soft batter but if you can;'t manage it well with you hands add more icing sugar. 

Finally add in the essence. 

Roll out the peppermint batter between two sheets of baking or parchment paper so it doesn't stick to your hands. 

Then freeze for about 15 minutes until quite firm. 

If the dough is hard to manage dust the baking sheet with icing sugar so it doesn't stick to the baking paper or the work surface.

In the meantime melt the chocolate (dark) and using a cookie cutter, cut out rounds of the peppermint hardened dough and dip into the chocolate and place back on to a baking sheet. 

Once they are all done, freeze again and drizzle after with milk chocolate if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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