Peppermint Chocolate Roll Joy (Print)
Delicious peppermint chocolate cookies perfect for holiday celebrations.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, melted
02 -
1 large egg white
03 -
1 teaspoon peppermint extract, can substitute with almond extract
04 -
2 cups plain flour, gluten-free blend optional
05 -
3 tablespoons Dutch process cocoa, natural cocoa optional
06 -
1 cup icing sugar, powdered sugar for sweetness
→ Filling
07 -
1/4 cup liquid glucose, replacable with honey or agave syrup
08 -
1 tablespoon milk, non-dairy options available
→ Coating and Topping
09 -
200 grams dark chocolate, used to seal cookies
10 -
1/2 cup candy canes, crushed for topping
# Directions:
01 -
Whisk melted butter, egg white, and peppermint extract in a mixing bowl. Gradually sift and mix in plain flour, Dutch process cocoa, and icing sugar until a soft dough forms.
02 -
Divide the dough into three portions and roll out each portion into a rectangle 1/4 inch thick. Shape the cookies and insert paper straws.
03 -
Refrigerate the cookie shapes for 30 minutes, then preheat the oven to 180°C (350°F). Bake for 10 minutes until firm yet slightly soft.
04 -
Mix liquid glucose with milk to achieve a smooth texture.
05 -
Fill the cookie tubes with the peppermint filling and seal with melted dark chocolate. Sprinkle the ends with crushed candy canes and let the chocolate set before serving.