Baked on Monday - Chocolate Peppermint Sandwich

Did you all have a nice weekend? Hope so! I'm just catching up on all your fantastic comments on my last post. It seems we have a clear winner ;)

Today I bring you Chocolate Peppermint Sandwiches. They're like a more zippy Oreo...yum. This recipe is from a vintage (is 1983 considered vintage?), book by Helen Witty. I stole this book from my sister's house the other day. Not sure when I'm going to return it.

Chocolate Peppermint Sandwiches - makes about 18 sandwiches/36 wafers

For this recipe you will need 2-3 clean, small tins to use as 'molds'. I used 3 small tomato paste tins. Cut off tops and bottoms, and make sure the edges are smooth. I then used a tiny lid from a tiny jar of vegemite to 'push' the dough through.

3 squares (3 ounces) of semi sweet baking chocolate, chopped up
6 tablespoons (3/4 of a stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup sugar
1 egg, well beaten
3 tablespoons water
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

 Place a small bowl over a small pot of simmering water, and melt the chocolate and 2 tablespoons of the butter. Stir constantly. Set aside to cool.

In a mixing bowl, using a spoon or electric mixer, cream the remaining 4 tablespoons of butter and the shortening together. Beat in the sugar, then add, one ingredient at a time, the egg, water, melted chocolate, and the vanilla. Beat until well blended.

Sift together the flour, baking powder and salt. Stir the flour mixture thoroughly into the creamed mixture.

Use a can opener that makes a completely smooth cut, you may be able to use the one of the discs to push the dough through, depending on the type of can opener you use. If not, find a lid of a jar that fits the tin. Pack the dough firmly in the tin cans. Cover the end of each can with plastic wrap and refrigerate the dough for several hours, until it's very firm.

Preheat oven to 350f/180c, with oven rack in centre position.  Take one of your tin molds from the fridge, and slowly push through the tin (with tin bottom or lid) and slice off with a thin, sharp knife. I made my slices about 1/4 inch thick. I found this process thoroughly enjoyable.  I'm a baking nerd, it seems. Place each slice, on an ungreased baking sheet and bake for about 10-12 minutes, or until they are barely firm when touched lightly in the centre. Place on a wire rack and allow to cool completely.

Peppermint buttercream filling:

1/4 cup unsalted butter
2 cups sifted icing sugar
1/4 teaspoon peppermint extract

Beat butter until soft and creamy. Add sifted sugar, and beat until fluffy, then peppermint extract. I found I had to add 1 tablespoon of milk as well, as the mixture was crumbly. Icing should be thick and not runny.

Lay out half the cookies, bottom side up. Spread a generous amount of filling on each half.  Press gently to force the filling just to the edge. Start eating them right away, at this point (that's just my thought). If you must save them, let the filling set, then keep them in a covered container. They'll be fine for a few days at room temperature, or a few weeks if kept in the refrigerator. 

 At this point, you should test one to make sure it worked out. 

Yep. It did.

Back on Wednesday! Have a good day!