- 250g - butter
- 250ml - castor sugar
- 325ml - desiccated coconut
- 500ml - cake flour
- 125ml - cocoa powder
- 5ml - baking powder
- - pinch of salt
- 80-100g - peppermint
- - chocolate, melted
Preheat the oven to 160°C. Line two baking sheets with baking paper.
1 Cream the butter and sugar until thick and pale. Add the coconut and mix.
2 Sift together the flour, cocoa powder, baking powder and salt and add to the butter mixture. Mix with your hands to form a soft dough – it will come together slowly so carry on working the mixture until it forms a ball.
3 Use a 30ml measuring spoon to scoop up the dough and roll into balls. Arrange on the baking sheets and flatten slightly with the tines of a fork. Bake for 12-15 minutes or until done. Leave the biscuits to cool slightly on the baking sheets then transfer to a wire rack to cool completely.
4 Sandwich the biscuits together with the melted chocolate and set aside until the chocolate has set. Store in airtight containers.