I grew up with After Eights at Christmas time, thinking they were the height of sophistication, as did many other children (possibly adults too) of the 1980s. This is my biscuit ode to them, with a tooth-achingly sweet peppermint icing.
Makes about 25
plain flour 200g
unsweetened cocoa powder 25g
fine sea salt a pinch
unsalted butter 150g, at room temperature
dark brown sugar 80g
For the topping
icing sugar 100g, sifted, plus extra for dusting
peppermint extract 1 tsp
water 1 tbsp
chocolate sprinkles to decorate
Heat the oven to 160C fan/gas mark 4 and line a large baking sheet (or 2) with non-stick baking parchment.
Put the flour, cocoa powder and salt into a mixing bowl and, using a wooden spoon, mix thoroughly. Add the butter and rub it in with your fingertips until it resembles fine breadcrumbs. Add the sugar and use your hands to bring it together into a dough. (Alternatively, put all the ingredients into the bowl of a free-standing electric mixer fitted with a paddle attachment and beat on a medium speed until they come together into a ball of dough.)
Dust the work surface with icing sugar and roll the dough out to 5mm thick. Cut out biscuits using any shaped cookie cutters – I like to keep mine quite small, sort of two-bite-sized. Place on the prepared baking sheet(s), leaving 1cm between each one. Reroll the dough offcuts into more biscuits.
Bake in the oven for about 12 minutes until firm to the touch. Leave to cool on the sheet(s) for a minute or two, then transfer to a wire rack to cool completely.
Once the biscuits are cool, mix the icing sugar, peppermint extract and water together in a small bowl until glossy and smooth. Using a teaspoon, put small amounts (½ teaspoon) of icing into the centre of the biscuit and gently spread it out until just short of the edges. Sprinkle each one with chocolate sprinkles. Allow the icing to set, for about 1-2 hours, before storing in an airtight container, where they will keep well for 2 weeks. They will be very crisp at first, but will soften over time.
From Advent by Anja Dunk (Quadrille, £25). To order a copy go to guardianbookshop.com
