Name: Mint slice biscuits
Cook time: 45 min
Total time: 45 min
Ingredients: 60 gram (2 ounces) butter, softened; 1/4 cup (55g) caster (superfine) sugar; 1 egg; 1/2 teaspoon vanilla extract; 1 cup (150g) plain (all-purpose) flour; 2 tablespoon cocoa powder; 2 teaspoon milk, approximately; 48 (350g) soft chocolate-coated mints (see notes); 185 gram (6 ounces) dark eating (semi-sweet) chocolate, melted

Mint slice biscuits

These delicious mint slice biscuits are an absolute treat. They're perfect with your morning or afternoon cuppa, and make a thoughtful gift for any occasion.

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Makes 48 Item

Cook

45M

Ingredients

60 gram (2 ounces) butter, softened

1/4 cup (55g) caster (superfine) sugar

1 egg

1/2 teaspoon vanilla extract

1 cup (150g) plain (all-purpose) flour

2 tablespoon cocoa powder

2 teaspoon milk, approximately

48 (350g) soft chocolate-coated mints (see notes)

185 gram (6 ounces) dark eating (semi-sweet) chocolate, melted

Method

1.Beat butter, sugar, egg and extract in small bowl with electric mixer until combined. Stir in sifted flour and cocoa and enough milk to make a firm dough. Cover dough; refrigerate 30 minutes.

2.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

3.Roll dough between sheets of baking paper until 5mm (¼ inch) thick; cut 3.5cm (1¼ inch) rounds from dough. Place rounds about 2.5cm (1 inch) apart on trays.

4.Bake about 10 minutes; immediately place one chocolate mint on top of each biscuit, press down lightly. Cool biscuits on trays.

5.Place biscuits on wire rack over bakingpaper-lined tray; drizzle with chocolate. Stand at room temperature until set.

We used individually-wrapped round chocolate-coated mints for this recipe. They come in a 175g (5½ ounce) box of 24 chocolates. Store unfilled biscuits in an airtight container for up to a week. Store filled biscuits in an airtight container, in the refrigerator, for up to 3 days.
Note

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