Gluten Free St Patrick's Day Peppermint Patties

Directions

Chocolate Wafer

1. Preheat oven to 350°F (176°C). Line 3 baking trays with parchment paper.
2. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate. Remove from heat and cool.
3. Combine Kinnikinnick All Purpose Flour Blend, baking soda, cocoa powder, salt and baking powder. Set aside.
4. Cream butter, vanilla, and sugar until light and fluffy. 
5. Add egg to creamed mixture, beat well after addition.
6. In a slow steady stream, add melted chocolate. Mix until incorporated scraping down bowl mid-way.
7. Slowly add dry ingredients to creamed mixture. Mix until fully incorporated.
8. Form dough with hands into a log. Cover with plastic wrap on counter (dough does not need to be chilled prior to working off).

Forming Dough

1. Divide dough into 3 portions.
2. Roll dough on a lightly floured surface- about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
3. Cut out dough using a shamrock shaped cookie cutter (approx. 2" diameter). Continue with remainder of dough. (approx. 60 wafers).
4. Place Chocolate Wafers on parchment lined baking trays and bake in preheated oven for 7 - 8 minutes. Cool for 5 minutes and remove from pan.
5. Match cooled Chocolate Wafers together for top and bottom.

Peppermint Ganache Filling 

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and cream.
2. Remove from heat. Add peppermint extract and green colouring. Mix until combined. Set aside to cool. 
3. Once filling has cooled. Mix with an electric mixer. Peppermint Ganache Filling will lighten in colour, appear fluffy and thicken (approx. 5 - 7 minutes). Refrigerate whipped Peppermint Ganache Filling for 2 hours prior to using. 

Assembly 

1. Pipe approximately ½ tablespoon Peppermint Ganache Filling on base of wafer (finished side down).
2. Place wafer on top (finished side up).
3. Let filled St Patrick's Day Peppermint Patties set in refrigerator for 1 hour.

Chocolate Coating (melt prior to dipping)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
2. Remove from heat and cool slightly.
3. Dip set St Patrick's Day Peppermint Patties halfway in melted chocolate or use a pipping bag to drizzle chocolate.
4. Allow excess chocolate to drip off prior to placing on parchment paper.
5. Decorate with optional confetti sprinkles.
6. Let set in the refrigerator for 30 minutes or overnight.

Yields 30 sandwich cookies