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Choc mint sweetie pies
(makes 8)
125g butter, softened
¾ cup brown sugar
1 egg
1½ cups cake flour
¼ cup self-raising flour
¼ cup cocoa
200g dark chocolate, melted
2 egg whites
½ cup castor sugar
fe
w drops peppermint essence or liqueur
1-
2 Peppermint Crisp bars, finely crushed
For the biscuit bases, beat butter, sugar and egg until combined. Stir in sifted flours and cocoa in 2 batches. Knead dough lightly, roll out thinly and refrigerate for 30 minutes. Cut rounds with a cookie cutter and bake at 180°C for 12 minutes. Brush a silicone mould (with round cups) with chocolate a few times to form a chocolate shell. In a glass bowl, whisk the egg whites over gently simmering water until soft peaks form. Gradually add the sugar until incorporated and stiff peaks form, remove from the heat and beat until cool. Whisk in essence and Peppermint Crisp and spoon into the chocolate shells. Top with the cooled biscuits and cover with chocolate. Allow to set before unmoulding. Decorate with chocolate leaves and roughly crushed Peppermint Crisp, if desired.
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