Preparation time 20 minutes plus 5 minutes for decorationMAKES ABOUT 18
Ingredients:
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 eggs, beaten
• 75g (3oz) self-raising flour
• 15g (½oz) cocoa power
• 50g (2oz) plain chocolate, finely chopped
• 2tsp peppermint essence
Ingredients for Decoration:
• 10 chocolate mints crisps
Preparation:
1. Grease 18 bun tins or line them with paper cases. Set the oven to 190°C/375°F/Gas Mark 5.
2. Beat the margarine and sugar together until light and fluffy.
3. Gradually beat in the eggs, a little at a time.
4. Sift the flour and cocoa power together and gently fold into the mixture. Stir in the chopped chocolate and peppermint essence.
5. Divide the mixture evenly between the bun tins and bake for 15-20 minutes or until the buns feels firm to the fingertips.
6. Just before the buns are ready to come out the oven, cut the mints in half. As soon as the buns are cooked, place half a mint on top of each one. Leave to cool on a wire rack.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p60'
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