INGREDIENTS
2 oz bittersweet chocolate, chopped
2/3 cup butter, softened
1 cup granulated sugar
1 egg
1/2 tsp peppermint extract
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp imitation chocolate sprinkles
Green gel food colouring
1 egg white, beaten
DIRECTIONS
Line 2 baking sheets with parchment paper; set aside.
In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.
In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint. In separate bowl, whisk together flour, baking soda and salt stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).
Between waxed paper, roll out half of the chocolate dough to 12- x 4-inch (30 x 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 3 weeks.)
Cut roll into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350 degrees F oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
No comments:
Post a Comment