choc-mint whoopie pies
with marshmallow frosting

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, cocoa and bicarbonate of soda together into a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the vanilla and mint extracts and egg and beat for a further minute. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.

Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.

Meanwhile, to make the frosting, place the eggwhite, sugar and cream of tartar in the top of a double boiler over medium heat and whisk for 3 minutes or until warm and the sugar has dissolved. Remove from the heat, add the schnapps and, using electric beaters, beat for 6–7 minutes or until glossy and stiff peaks form.

Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies and roll the sides of the pies in the crushed peppermint candies to coat.

MAKES 12

150 g (5½ oz/1 cup) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cocoa powder

½ teaspoon bicarbonate of soda (baking soda)

145 g (5¼ oz/ cup) caster (superfine) sugar

90 g (3¼ oz) unsalted butter, at room temperature

½ teaspoon natural vanilla extract

1 teaspoon mint extract

1 egg

250 ml (9 fl oz/1 cup) milk

120 g (4¼ oz) crushed peppermint candies, for decoration

MARSHMALLOW FROSTING

3 eggwhites

165 g (5¾ oz/¾ cup) caster (superfine) sugar

¼ teaspoon cream of tartar

2 teaspoons peppermint schnapps