Tuesday, May 6, 2008

Aero peppermint cookie

Peppermint Aero cookies

I had to come up with a fresh new cookie for a client for St Patrick's day. This is what I visualized and made( a peppermint dark chocolate shortbread cookie with peppermint extract and a liquid molten dark chocolate aero bar in the center just like my favorite chocolate bar I grew up with in Cape Town.
It is okay if it has to live in the shadow of the chocolate bar because both are really goooood!
Also good for the Holidays!

Please use organic ingredients


1 cup European butter unsalted (2 sticks) like Plugra Room temp.
1/2 cup organic sugar (Florida crystals)
1Tablespoon vanilla (From Santo Domingo)
1 beaten egg (organic or egg lands best
2 cups of King Arthur all purpose flour.

For the green dough:
Beat the sugar and the butter with electric mixer until sugar crystals are completely dissolved. Add the egg and incorporate. Add the vanilla and then 1 teaspoon of peppermint extract. Fold in 2T matcha and the flour. Do not over mix. If your dough is a bit wet then add up to 1/2 cup flour. The dough should be soft. Cover and set aside. (I only add 2 c flour minus 2 T because of the fact that I live above 5000 ft and I constantly have to adjust my recipes.)

For the chocolate dough:

Use the same basic recipe above take out 2 T of flour and add 2 T of Dutch cocoa and if your dough is too sticky, just add a little bit more flour.
Roll out green dough to about ¼ inch thick and using a pizza cutter cut out long strips ½ inch wide and carefully set aside. Do the same with the chocolate dough. Alternately lay the strips closely next to each other and just lightly go over with rolling pin to “bond” strips together. Cut out with a decorative flower cutter and place on silpat on baking tray. While on the baking tray, use another smaller size cutter and cut the middles and remove these are going to be the tops of the cookie. The bottoms could either be a solid green or a solid chocolate. I, however, painstakingly detached the bits of green dough from the chocolate dough and re rolled. Bake in a pre heated 350 for 12-15 mins or until you can smell the aroma of peppermint cookies. Melt the peppermint aero chocolate with some milk, lightly smear on the bottom solid cookie place on the top. Fill the little opening with a little more melted choc. You can also use creme dE menthe choc or dark chocolate if you cannot find Aero.

E-mail me if you have a problem

Hope you enjoy!

Pictures from the book "This is Cape town" by D. Biggs.

Freedom often eludes people in bondage. What good is all this beauty when apartheid continues to rear its ugly head---now in the form of reversed discrimination?


Nurie said...

It looks soo yummy. Can you make some for Friday?

Nuri Hartley | Executive Assistant to G.M.|Sales.

Millennium Harvest House, Boulder

Doniette said...



Cheryl Shishkoff said...

Wow! Thankyou for the recipe. I'm excited. I love your cookies. I think the chocolate thumbprints look great too! I think you will be a winner!

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