A quintessential fine piece. For anyone asking, a fine piece is a North Eastern Scottish word for a baked good. You would have a fine piece with a fly cup. Peppermint slices, buttery biscuit base, mint icing, dark chocolate. A biscuit version of an after eight.
- 400g hobnobs or other biscuits
- 300g butter
- 280g icing sugar
- Splash of milk
- Green food gel colour
- 2 teaspoons of peppermint extract
- 200g dark chocolate
Start by bashing your biscuits. A rolling pin tends to be handy, but I made do with a wooden spoon. I’d advice using two sandwhich bags, so you don’t have crumbs everywhere.
Once your biscuits are ready to go, melt 150g of the butter.
Then mix together in a bowl, ensuring all the butter is coating the biscuit. Then add to your lined baking tin. Compressing the biscuits, place in fridge to cool.
Then your buttercream icing. Churn the remaining 150g butter with the icing sugar, slowly add your milk. Then your extract and food colouring.
I didn’t add too much food colouring, as the slices I remember having as a kid were more of a light green as opposite to kermit neon green.
Then add the icing to your biscuit base ensuring the icing is smooth.
I can highly recommend Green and Black’s cooking chocolate. Slightly pricey, but super tasty.
Melt the chocolate, then pour over the icing. Leave in fridge to set overnight or for a few hours.
When fully chilled, take out of the fridge and heat the knife you will be using to cut with, by running hot water over the knife.
Simple and delicious! Great with a strong cup of coffee. For Christmas I want to try adding some peppermint schnapps and crushed candy canes to the icing sugar.