White chocolate peppermint flødeboller

Method

• step 1

  To make the cookies, sift the flour, cocoa powder and bicarbonate of soda into a bowl and then whisk together to combine. Put the butter and sugars in a large bowl and, using an electric mixer, beat together for a couple of minutes or until smooth and creamy. Add the dry ingredients and mix on a low speed until the flour has just been incorporated into the butter, stopping when the dough is still crumbly but only once you can no longer see any flour.

• step 2

  Tip out the dough on a worksurface and use your hands to bring it all together. Form into flat disc, wrap and chill for at least 1 hour before using.

• step 3

  Heat the oven to 180C/160C fan/gas 4. Remove the dough from the fridge and, on lightly floured worksurface, roll out to 3-4mm thick and cut out as many 5cm round cookies as possible before re-rolling the scraps to get to 20. Put the cookies onto a baking tray lined with baking paper and bake for 12 minutes. Remove and allow to cool.

• step 4

  For the meringue filling, put the egg whites and sugar into a large heatproof bowl, set over a pan of gently simmering water and gently stir with a whisk until the sugar has dissolved (if you test a little in between your fingers it shouldn’t feel grainy), and the mixture feels hot to the touch. Remove the bowl from the heat and, using an electric mixer, whisk for 7-10 minutes or until the meringue holds stiff glossy peaks and is at room temperature. Add the peppermint extract and whisk briefly to combine.

• step 5

  To assemble, scrape the meringue into a piping bag fitted with a plain round piping tip. (If you want to make the flødeboller extra special, you could put a dollop of ganache or even a Lindt chocolate ball on top of each cookie before adding the meringue.) Pipe three rounds of meringue onto each cookie, each a little smaller than the one below, so it resembles a Christmas tree shape. Put the cookies onto a baking tray and freeze for an hour.

• step 6

  For the coating, put the white chocolate and coconut oil in a bowl set over a pan of simmering water. Stir occasionally until melted and combined. Remove the bowl from the heat and set aside until cooled but still thin and pourable. Put the cookies onto a wire rack set over a piece of baking paper. Spoon over the white chocolate coating and, working quickly, sprinkle over the crushed candy canes. Repeat with all of the cookies.