This week, as the weather has turned decidedly autumnal and the days grow noticeably shorter, there’s been a lot of tea drinking! Of course, if you’re in the UK, you’ll know there’s nothing quite like curling up with a hot cup of tea and a plate of biscuits. With The Great British Bake Off diving into Biscuit Week, it’s the perfect time to celebrate these sweet treats!
While I haven’t attempted a 3D puppet showstopper like they did in the tent, I’ve certainly been thinking about biscuits. With gingerbread season just around the corner, I’ll soon be turning my attention to gingerbread houses, crispy spiced cookies, and maybe even a decorative treat or two. The Viennese biscuits from the show also caught my eye, we often make a dairy free version, and I will share that recipe another day (I thought it was already on here)!
As for the technical challenge on the show, they brought back a retro minty favourite. Imagine a minty Viscount or Yoyo biscuit – how exciting! These used to be a staple in our house, so it’s been fun reminiscing about them.
The Mint Biscuit Recipe
This biscuit is made in three separate stages, and it’s simpler than it seems, using ingredients that are easily found in the supermarket. First, you create the shortbread base with butter, sugar, and flour. Next comes the mint cream, made from icing sugar, water (or lemon juice for a better consistency), and peppermint extract. Of course, if mint isn’t your thing, feel free to use orange, coffee, or your favourite flavour instead. Once the base and mint cream are ready, they’re stacked together and fully coated in chocolate. To finish and just for decoration, you can drizzle with a contrasting chocolate.
A chocolate coated cookie with a shortbread base and a peppermint cream upper.
- Shortbread Base:
- 100 g dairy-free butter
- 50 g icing sugar
- 150 g plain flour
- pinch of salt
- Mint Patty:
- 100 g icing sugar
- 1-2 tablespoons water (or lemon juice) adjust for consistency
- 1 teaspoon peppermint extract or to taste
- Chocolate Coating:
- 150 g dairy-free dark chocolate
- 50 g dairy-free milk chocolate for drizzling
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Preheat your oven to Gas mark 4 (350f/180°C) and get a baking tray ready (grease or line if needed).
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Prepare the shortbread base: In a mixing bowl, cream together the butter and icing sugar until smooth. Gradually add the plain flour and a pinch of salt, mixing until a dough forms.
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Roll the dough out on a lightly floured surface to about half a cm thick. Use a round pastry cutter or a glass (approximately 7cm in diameter) to cut out circles for the shortbread base.
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Place the shortbread rounds on the prepared baking tray and chill for 15 minutes. Once chilled, bake for 12-15 minutes, or until lightly golden.
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Remove to a wire rack and allow them to cool completely.
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While the biscuits are cooking and cooling, make the mint creams.
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Sieve the icing sugar into a bowl, then gradually add the water (or lemon juice) until you have a smooth thick paste. Add the mint bit by bit mixing it in thoroughly and having a taste to check the strength. Knead the mixture together until you have a cohesive dough type mix.
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Roll the mint mixture out (either on sieved icing sugar on the worktop, on a piece of baking paper or silicon liner) to about 5mm thick.
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Use a round pastry cutter (either the same size or a bit smaller than the biscuits) or a glass/egg cup to cut out circles for the mint creams. Place the mint rounds on a tray lined with parchment paper and let them set in the fridge for about 30 minutes to firm up.
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Assemble the biscuits by placing a mint cream on top of a biscuit.
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Melt the chocolate using your preferred method (microwave in short bursts or bain-marie method), stirring until smooth.
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Dip each assembled biscuit into the melted chocolate, ensuring it is fully coated top and bottom, then place on a wire rack (or a tray). Repeat with the remaining biscuits. When the chocolate starts to set, drizzle with the other chocolate if using.
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Allow to set fully. Enjoy!
What do I need?
There are a few items you may need for this recipe, although you could improvise! Search here for items such as mixing bowls, baking trays, pastry cutters, wire racks and other items which you might need.
Serving
Serve your mint biscuits just as they are, or go retro and wrap them in shiny green foil! Enjoy with a cup of tea, coffee, hot chocolate or a glass of milk!
Storing
These biscuits can be kept for several days in an airtight container, or for a few days just on a plate covered with a piece of kitchen roll (if they last that long)!
Sharing
I hope you love this recipe and are enjoying me following the #GBBO for you! If you live near me and are making these – yes please! I love these!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x