Chocolate Peppermint Thaler

Combine flour, cocoa, coconut flakes, powdered sugar, salt, butter and egg in a bowl or on a countertop to make shortbread. Cover with plastic wrap and refrigerate for 2-3 hours.

Roll out on a floured work surface and cut out small round cookies. Bake in a preheated oven at about 165-175 °C for 8-12 minutes on sight. (Caution: Since the dough is very dark, you sometimes overlook that the cookies are already baked).

For the filling, boil whipping cream and dissolve couverture in it. Chill. Just before chilling, whisk and add peppermint paste.

Pour mixture into a piping bag fitted with a hole nozzle and pipe a flat cone onto baked cookies. Let rest in a cool place until the mixture has set.

For the glaze, melt the chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve the coconut oil or butter in it and stir it in.

Dip the cookies into the chocolate glaze. The peppermint filling should be completely covered. Place on parchment paper or a baking mat and let dry.

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