- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Serving: Serves more than 10
Choc Mint Biscuits
This recipe was given to me by Linda, a reader of The Road to Loving My Thermo Mixer who has now become a friend. These would work perfectly in the Chocolate Mint Cheesecake Balls. Nothing beats homemade biscuits. Aside from a perfect late-night accompaniment to Christmas drinks, these would make a beautiful gift packaged in a small flat box with a little Christmas themed tissue paper and ribbon. - Peta
Recipe Tester Feedback: "Who would have thought it was that easy to make a biscuit that reminds you so much of one you can buy in a store? The peppermint flavour in the biscuit and the filling really adds to it all and makes for a great morning or afternoon tea treat!" - Gail
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 1 hour
Cooking Time 45 minutes
Makes approx. 20 biscuits
Can be frozen
Ingredients
- Crunchy chocolate base:
- raw sugar - 55g
- plain flour - 100g, plus extra for dusting
- rice flour - 50g
- cocoa powder - 10g
- butter - 100g, cold, 1 cm cubes
- peppermint essential oil - 5 drops, approx.
- Peppermint filling:
- desiccated coconut - 70g, or flaked coconut
- icing sugar - 200g
- water - 3 Tbsp
- peppermint essential oil - 1/2 tsp
- Chocolate topping:
- chocolate - 250g, dark, melts
- chocolate - 250g, milk, melts
- copha - 20g
Method
Crunchy chocolate base:
- Preheat oven to 170C (or 150C fan forced). Line two baking trays with baking paper.
- Place raw sugar (55g) in the bowl. Grind Speed 10 / 10 seconds.
- Add plain flour (100g), rice flour (50g), cocoa (10g), butter (100g) and peppermint oil (5 drops) to the bowl. Mix Speed 6 / 10 seconds. Scrape down sides.
- Program Closed Lid / Kneading Function / 40 seconds, creating a wet sand consistency.
- Transfer dough to a lightly floured silicone mat and lightly knead the dough to bring it all together. Shape into a round disk and roll dough to 3-4mm thickness.
- Cut circles of dough using a 48mm circular cookie cutter. Transfer cut circles to baking tray.
- Gather up remaining dough, reroll and cut out more biscuits until all the dough is used.
- Bake for 12 minutes. Gently remove from oven and allow to cool on a wire rack. They will still be soft at this stage.
Peppermint filling:
- If you need to make your own icing sugar, add sugar (200g) and grind Speed 9 / 10 seconds. Set aside.
- In a clean bowl, place the coconut (70g). Mix Speed 10 / 10 seconds. Scrape down sides.
- Add icing sugar (200g) to the bowl. Combine Speed 6 / 3 seconds. Transfer the mixture to a mixing bowl.
- Add water (3 Tbsp) and peppermint oil (1/2 tsp) to the mixture. Combine by hand to make a VERY thick paste.
- Once biscuits are cold, place a teaspoon of filling in the centre of each biscuit. Then, using slightly damp fingers, push the filling to the edges of each biscuit and smooth filling. Leave to set for 10 minutes.
Chocolate topping:
- Re-line the baking trays with baking paper.
- Place dark chocolate (250g) and milk chocolate (250g) into the bowl. Grate Speed 10 / 10 seconds. Scrape down sides.
- Add copha (20g) to the bowl. Program 4 minutes / 60C / Speed 2. Scrape down sides.
- Program 2 minutes / 60C / Speed 2.
- Pour chocolate into a medium mixing bowl.
- Coat each biscuit in the chocolate by dropping it in, filling side down, with a fork. Turn over to coat completely, then drag your fork along the lip of the bowl to smooth out the bottom of the biscuit. Place neatly on the tray.
- Refrigerate 1-2 hours to set well.
- Keep refrigerated in an airtight container until serving.
