Ingredients
The following ingredients have 4 Servings
- 125 g unsalted butter
- 200 g plain flour
- 25 g cocoa powder
- pinch salt
- 60 g soft brown sugar
- 2 tbs milk
- 20 glacier mints
- milk chocolate chips
- yellow and orange smarties
- 40 edible candy eyes
Instruction
- Prepare the shortbread dough – cube the butter into a large mixing bowl, sift in the flour, cocoa powder and a pinch of salt and rub in with your fingertips until the mixture resembles breadcrumbs.
- Beat in the sugar & milk, then pull the mixture together with your hands and knead briefly until you have a smooth dough.
- Wrap the ball of dough in clingfilm and pop in the fridge to rest for 30 minutes.
- While the dough is chilling, preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 large baking trays with non-stick baking paper.
- Unwrap the sweets, place in a strong freezer bag and bash with a rolling pin until well crushed. Slice the smarties in half for the penguin beaks.
- Once the dough has chilled for 30 minutes, unwrap and turn out onto a well floured surface. Roll out to roughly the thickness a £1 coin.
- Using a round cookie cutter, cut out circles of the dough and place them on the lined baking trays. Using a smaller round cutter, cut a circle from each one to form the penguins tummy and remove.
- Fill the inner circles with the crushed mints. They should be filled to around the same height as the dough.
- Bake the cookies for 10 minutes in the oven, until the mints are completely melted.
- Take the cookies out of the oven, and leaving on the trays, immediately add chocolate chips to each cookie – 2 for the eyes and one for the beak. Leave to melt for a minute or so, then add a half a smartie and 2 candy eyes to each cookie – pushing them gently into the melted chocolate chips to stick them on.
- Leave to cool until the mints have set, then gently peel from the baking paper and place on a wire cooling rack to finish cooling.
- Once completely cool, store in an airtight container until ready to serve.
