Ingredients
- For the cookies:
- 250g butter, room temp
- 55g caster sugar
- 300g plain flour
- 45g cornflour
- 40g unsweetened cocoa powder
- For the peppermint buttercream:
- 380g butter, room temp
- 380g icing sugar
- 1 tbsp milk
- Dash peppermint essence
- Green food colouring
- 30 sugar eyes
- Cream the butter and caster sugar until soft and pale.
- Add the remaining biscuit ingredients and mix to form a soft dough.
- Wrap and chill for 20 minutes.
- Preheat your oven to 160C/140C fan and line two baking trays with parchment.
- Once the dough is rested, roll out on a floured work surface to a thickness of ½cm.
- Using a 3″ round cutter, cut out 30 biscuits.
- Place 15 on each tray and bake for 12 minutes.
- Remove and allow to cool.
- For the peppermint buttercream, add all the ingredients to a mixer and mix for 5 minutes until soft and pipeable.
- Place the buttercream into a piping bag and pipe this buttercream on to the base of 15 biscuits and sandwich with the other biscuit.
- Finish by adding a pair of sugar eyes. If you cannot pick up sugar eyes, you can make them by sticking a small chocolate chip button into a piece of white fondant icing.
