Tuesday, March 20, 2012

Homemade Thin Mints

As most that read my blog knows my eldest is on a specialized diet and therefore there a lot of foods he cannot have. I was super sad when Girls Scout cookie time came around and we could not have them in the house because he cannot eat them due to some of the ingredients. Rest assured we still supported our Girl Scouts and hubby bought them to have at his office. However I make so much from scratch that I got on the internet to do a search for a recipe for GS cookies and found this one for Thin Mints. http://bakingbites.com/2005/10/thin-minties/ I gave it a go and they turned out great on the first try! My eldest said they were the best thing he had ever tasted, my husband loved them and so did I. I assure you I will be making them again soon. The dough is made ahead of time and frozen for a couple hours before slicing.

Ingredients for wafer
 2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature (I used Tillamook)
1/3 cup milk (I used Horizon)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
Ingredients for chocolate coating
18-oz dark or semisweet chocolate, (I used Ghirardelli and did half semi-sweet chocolate chips and half milk chocolate chocolate chips)
1/2 cup butter, room temperature
3/4 teaspoon peppermint extract (not in original recipe but I found the mint taste a little lacking in the wafers)
(I also added a couple teaspoons coconut oil)

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture may look a little curdled.

Gradually, add in the flour mixture until fully incorporated. If too crumbly add a tad more milk.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp. As I was slicing I would rotate the log after each slice to help prevent one side from getting flat. Place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes (I had a few a little too done at 10 minutes, so check them, ovens vary), until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

In a double boiler combine chocolate, peppermint extract and butter (and coconut oil if using it). Using double boiler in pot with a couple inches of water, melt until chocolate is smooth. If mixture is too thick add a little more butter or coconut oil. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. If you do not have a double boiler you can melt in the microwave in a microwave safe bowl.  I will caution you however, chocolate is easy to over cook and even burn in microwave so only put it in for 25 seconds at a time, stirring inbetween.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

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