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mint biscuits
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Mint Biscuits

A chocolate coated cookie with a shortbread base and a peppermint cream upper.

Course: Dessert, Snack
Keyword: biscuits, cookies, mint
Created by:: Laurena @LifeDietHealth
Gather
  • 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
Prepare
  1. Preheat your oven to Gas mark 4 (350f/180°C) and get a baking tray ready (grease or line if needed).

  2. 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.

  3. 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.

  4. 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.

  5. Remove to a wire rack and allow them to cool completely.

  6. While the biscuits are cooking and cooling, make the mint creams.

  7. 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.

  8. 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.

  9. 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.

  10. Assemble the biscuits by placing a mint cream on top of a biscuit.

  11. Melt the chocolate using your preferred method (microwave in short bursts or bain-marie method), stirring until smooth.
  12. 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.
  13. Allow to set fully. Enjoy!