01 November 2011
A Couple Of Simple Recipes Using Steenbergs Peppermint Extract
Using Steenbergs relaunched organic peppermint extract, I made a few peppermint flavoured sweets the other evening for a Diwali meal that we were treated to by some good friends. They are really simple and quite delicious; the hostess loved the Peppermint Chocolate Biscuit Cake the most, but none of these sweets was left over by the end.
450g / 1lb organic icing sugar, sifted
125ml / ½ cup condensed milk
200g/ 7oz dark chocolate
Sieve the icing sugar into a mixing bowl, then add the condensed milk. Mix the condensed milk thoroughly into the icing sugar. To mix it in use a spoon and your fingers to mix it through.
Then add the Steenbergs Organic Peppermint Extract and work the peppermint flavour thoroughly through the mix.
Roll the peppermint cream mix out on a clean surface until about 4mm thick. Using a small circular cutter of around 1.5cm in diameter, cut out circles and leave these on a plate or piece of baking parchment. Leave to dry out for about 1 hour.
Melt the dark chocolate over a pan of boiling water, then dip the peppermint circles into the melted chocolate to half cover the peppermint. Place onto some baking parchment to let the peppermint creams cool down and harden.
Peppermint Chocolate Biscuit Cake
160g / 5½oz butter
4tbsp golden syrup
16 digestive biscuits
200g / 7oz milk chocolate
Grease a small baking tray then line the base with some baking parchment.
Break the digestive biscuits into crumbs (easiest to do this in a plastic bag tied at end, then bash with rolling pin).
Put the butter and golden syrup in a heavy bottomed pan and melt together over a low heat. Add the broken biscuit crumbs to the butter syrup and mix well. Scoop into baking tray and press into the tray. Chill in fridge.
Break the milk chocolate into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan carefully (it will be hot). Allow the melted chocolate to cool for 5 minutes, add the Steenbergs Organic Peppermint Extract and mix into the chocolate and then spread over biscuit base. Chill in fridge.
Turn out the biscuit cake, then cut into 2cm x 2cm squares.