Recipe type: Dessert
Cuisine: South African
Missing your favorite South African peppermint crisp chocolate? Next time a family member brings you your favourite chocolate from South Africa (or sends it in a goodie bag from home), make it last longer by baking these delicious Peppermint Crisp Cookies
  • 250gr Butter
  • 1 cup Caster Sugar
  • 1 Egg
  • 2 cups Dessicated Coconut
  • 2 cups CakeFlour
  • ¼ cup Cocoa Powder
  • ½ tsp Baking Powder
  • Milk (optional)
  • A few drops of Peppermint Extract
  • 1 Peppermint Crisp Chocolate Bar (150gr) roughly chopped.
  • Extra Chocolate for Decoration
  1. Cream the butter,the sugar and the egg well until light and creamy.
  2. Add the coconut and mix well.
  3. Sift the flour,cocoa powder and the baking powder and add to the mixture forming a soft dough. Add a bit of milk to the mixture if it seems a bit dry.
  4. Add the peppermint extract.
  5. Add the chocolate bits.
  6. Roll the cookie dough into cylinders, sprinkling a thin dusting of flour on the rolling surface can help make the logs easier to handle.
  7. Place it in the refrigerator for 20 to 30 minutes or until it’s firm enough to handle.
  8. Slice into rounds and bake in the oven at 170°C for 12-15 minutes.
  9. Sprinkle more chocolate over the hot biscuits when it comes out of the oven.
  10. Allow to cool slightly before transferring to a wire rack.
Makes about 40 biscuits.
Recipe by SAPeople South African Recipes at