These Chocolate Mint Biscuits really are the perfect combination. Two melt-in-your-mouth chocolate biscuits filled with a delicious peppermint icing. Talk about drool-worthy!
I think I’ve mentioned to you before that I’m a total sucker for anything chocolate-mint flavoured. In fact, chocolate mint choc-tops at the cinema are honestly one of my favourite things in the world. And don’t even get me started on how good blocks of peppermint chocolate are. And my super easy peppermint slice… OMG!!!
Anyway, these chocolate mint biscuits have all of the goodness of that yummy flavour combination… plus the added benefit of being the perfect partner to an afternoon cup of tea. Yes, Nanna alert over here!
Just like when you make yoyo biscuits, you want to keep these chocolate mint biscuits nice and small. I don’t know how many times I’ve got carried away and made them way too big… totally forgetting that you end up sandwiching two of them together! So keep them little and they’ll make the perfect sized treat.
If you’re after something a little different, you can fill these biscuits with a caramel filling. OMG that is SO good. Actually, that reminds me that I really need to do that again soon!
Well I think that’s all I have to say about these yummy little chocolate mint biscuits. Just that they’re so good AND they’ll satisfy your (ahem, I mean, my) chocolate mint cravings.
Chocolate Mint Biscuits
Ingredients
- 125 g butter room temperature
- 3/4 cup (115g) plain flour
- 1/4 cup (45g) icing sugar mixture
- 2 tbs cocoa powder sifted
- 2 tbs cornflour
For the filling
- 125 g icing sugar
- 20 g butter at room temperature
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 1 drop green food colouring
- 2 drops peppermint extract
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius and line two baking trays with greaseproof paper.
- Place the butter into a bowl and beat with hand-held beaters or a stand mixer until pale and fluffy.
- Sift in the plain flour, icing sugar mixture, cocoa powder and cornflour and fold through with a wooden spoon.
- Roll teaspoon-sized balls of the mixture and place onto the prepared trays.
- Press down lightly with a fork.
- Bake for 10-15 minutes or until just cooked through (do not overcook).
- Leave to cool completely on the trays before transferring to a wire rack.
- To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the sifted icing sugar, beating well in between additions.
- When the mixture is completely combined and smooth, add one drop of green food colouring and 2 drops of peppermint extract and beat until the colour is evenly dispersed.
- Join two biscuits together with 1tsp of filling.
- Store in an airtight container.
Thermomix Method
- Preheat oven to 160 degrees celsius and line two baking trays with greaseproof paper.
- Measure the plain flour, icing sugar mixture, cocoa powder and cornflour into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
- Place the room temperature butter into the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth (scraping down the sides occasionally).
- Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
- Bake for 10-15 minutes or until just cooked (do not overcook). Leave to cool completely on the trays before transferring to a wire rack.
- To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth.
- Add the vanilla extract, lemon juice, one drop of green food colouring and 2 drops of peppermint extract. Beat for 1 minute or until smooth and fluffy.
- Join two biscuits together with 1tsp of filling. Store in an airtight container.
Nutrition
These are the daintiest little treats, Lucy! Choc mint is my absolute favourite, too 😀
Hi. I wanted to know if I can bake these biscuits in advance and fill them when I need them.
Hi Maryann, I would recommend preparing the dough and freezing it uncooked. Then when you need it, simply allow it to defrost, make the filling and bake. I actually think that cookie dough that has been frozen (or at least chilled) often works better anyway – so go for it!!