Chocolate mint stacks

20 Item



1.Beat butter, sugar and egg in small bowl with electric mixer until combined. Stir in sifted flours in two batches. Place half the mixture into another small bowl; stir in coconut and essence. Stir sifted cocoa into the other bowl.
2.Knead each portion of dough on floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Cover; refrigerate 30 minutes.
3.Preheat oven to 180°C. Grease oven trays; line with baking paper.
4.Using 6cm square cutter, cut 30 shapes from each portion of dough. Place about 3cm apart on oven trays.
5.Bake about 8 minutes. While cookies are still hot, sandwich three cookies with After Dinner Mints; press down gently. Cool on trays.

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