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COOKIE DOUGH
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1.
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Preheat the oven to 180°C and line a large baking tray with baking paper. Place the chocolate into the bowl of the Thermomix and chop 2 times/Turbo speed. Set aside. |
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2.
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Place the butter, sugar and rice malt syrup into the bowl of the Thermomix and cream 30 seconds/Speed 6. |
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3.
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Add the flour, cacao powder, and bicarb and mix 10 Seconds/Speed 6. |
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4.
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Add the chopped chocolate and mix 5 Seconds/Speed 5 Reverse. |
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5.
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Place small tablespoons (approx. 15g) sized balls onto a tray lined with baking paper & bake for 8-10 minutes. It will make approximately 40 individual cookies (about 20 sandwiched peppermint creams). Cool on a wire rack. |
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PEPPERMINT CREAM FILLING
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6.
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Place the cashews and macadamias into the bowl of the Thermomix and process for approximately 1 minute/Speed 8 or until nut butter consistency is achieved. |
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7.
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Add the coconut butter, rice malt syrup, vanilla and peppermint oil and process for a further 10 Seconds/Speed 5. Place filling in the fridge for 15 or so minutes to chill. |
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8.
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Once chilled, roll tablespoon sized amounts into a ball and press onto the flat underside of a cookie. Top with another cookie to create a sandwich. Serve. |
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9.
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NB. They will keep in an airtight container for 3 or so days, however I like to keep mine in the fridge. They will go all fudgy once in the fridge. |
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