KBB #8: Bitter Chocolate Peppermint Biscuits

KBB sudah memasuki round yang ke-8, dan temanya kembali ke cookies:p Cookies manis ternyata, Bitter Chocolate Peppermint Biscuits, hmm ada filling dengan rasa mint dan dibalut cokelat bitter. 

Proses pembuatan tidak terlalu susah, hanya dari resep ini ada yang ditambah, yaitu flour, aku tambah jadi 3 cups, karena adonan masih lembek kalau hanya 2 cups. Juga proses pemanggangan memakai suhu 150 (bukan 180), lamanya sekitar 20 - 30 menit atau sampai golden brown.

Hasilnyaaa.. enaak lho.. biskuitnya renyah, manisnya pas..

Nah, lalu bagian filling & coatingnya.. Untuk filling, aku pakai essence mint merk Toffieco, dan menurutku terlalu banyak takaran essence mintnya karena terasa terlalu mint! Untuk coating, 30% pakai 85% cocoa dark choc lindt & 70% DCC. Rasa ganache tetap tidak manis koq...

Kesimpulan, untuk yang suka rasa mint, biskuit ini enaaaak...:)

Yang mau nyoba, ini resepnya:

KBB #8 – Bitter Chocolate Peppermint Biscuits

Tingkat kesulitan: Sedang

Porsi: 12 potong

Bitter Chocolate Peppermint Biscuits

Source: Donna Hay for Canvas, NZ Herald.

Biscuits:
185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour (vin-3 cups)
½ tsp baking powder

Filling:
1 cup icing sugar
1 tsp peppermint flavouring (vin-next time: 1/2 tsp)
2 Tbs water

Topping:
200g dark chocolate (70 per cent cocoa)
1 cup cream

Preheat the oven to 180C (vin-150C). Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles (vin-maksudnya dipotong 7 x 5 cm sebanyak 36 bh). Place on baking trays lined with baking paper and bake for 56 minutes (vin-20-30 menit) or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..