These Chocolate Peppermint Drops are lovely morsels. They have a touch of glam which makes them at home on any occasion. The recipe is from the Carnation Cookbook lent to me by Gina. The drops are more a batter than a dough - which could mean other possibilities.
I have included the Vanilla Icing from the book. I used my usual butter icing for which I have no precise recipe. Cream butter and icing sugar, add vanilla or other flavouring, add milk (or juice). Then its a matter of varying that for desired consistency and/or flavour.
I left out the nuts. I am not a big nut fan. And I decided that if the icing had a peppermint flavour then it should be coloured green. So the biscuits are topped with green butter icing and chocolate sprinkles. I think they would look at home as Christmas Fare. Let me know what you think. And please let me know if you work any interesting variations.
CHOCOLATE PEPPERMINT DROPS
Ingredients · 1 ¼ cups plain flour · ¼ teaspoon salt · ½ teaspoon bicarbonate of soda · 125g butter or margarine · ¾ cup castor sugar · 1 egg · 1 teaspoon vanilla essence · 60 g cooking chocolate, melted · ½ cup Carnation Evaporated Milk · ½ cup chopped nuts (walnuts, pecans, etc) Method · Sift flour, salt and soda together · Cream butter or margarine, sugar, egg and vanilla until light and fluggy · Add chocolate, mix well. · Add dry ingredients alternatively with evaporated milk and mix well. · Lastly, fold in nuts. · Drop teaspoonfuls of mixture on to an ungreased baking sheet 5cm apart. · Bake in a moderately hot over 190 degrees Celsius for 8-10 minutes. · Cool on wire rack. · Decorate with peppermint flavoured Vanilla Butter Icing
VANILLA BUTTER ICING
Ingredients · 2 ½ cups sifted icing sugar · 40 grams (2 tablespoons) butter or margarine · ¼ cup Carnation Evaporated Milk · ¼ teaspoon vanilla essence Method · Combine sugar with butter/marg, milk, vanilla, beating until smooth and creamy Variations · PEPPERMINT CHIP: Lastly fold in ¼ cup crushed peppermint candy bar · ORANGE: Lastly fold in grated rind of 1 orange · LEMON: Lastly fold in granted rind of 1 lemon · COFFEE: Combine 1-2 tablespoons inst coffee with i/sugar, continue as directed.