For the cookies:

1 1/4 stick butter or margarine

1/4 cup Billington's Dark Brown Molasses Sugar

1 cage-free egg, beaten

1/4 cup good dark couverture chocolate, melted

1/8 cup + 1 teaspoon cocoa powder, sieved

1 cup plain flour, sieved

For the filling:

1/2 cup white couverture chocolate

2 drops peppermint oil

3 tablespoons single or whipping cream

1 tablespoon Billington's Milled Golden Cane Sugar

To make the cookies, place the butter and Dark Molasses Sugar in a food processor and blend together, then gradually add the egg, the melted chocolate, the cocoa powder (keep back one teaspoon for topping) and the flour, until quite firm.  Turn out onto a lightly floured surface, knead it all together very quickly, then wrap and chill for 10-15 minutes.

Preheat the oven to 375 degrees F.  Roll out dough on a lightly floured surface and cut into about 24 matching circles.  Using a small cutter or apple corer, cut out the middles.  Place on baking sheets and bake for 20 minutes.  Cool thoroughly.

Meanwhile, place the white chocolate, peppermint, cream and Milled Golden Cane Sugar in a bowl and melt in the microwave, or over a small pan of boiling water; stirring gently with a wooden spoon.  When melted, beat with the spoon to get a smooth mixture and chill well.

When both cookies and filling are really cold, beat the filling again until smooth and sandwich the cookies together with the peppermint cream.  If you want to add a sifted cocoa topping, sprinkle half the cookies lightly before sandwiching them in pairs.