Chocolate Mint Cookies
These Chocolate Mint Cookies, also known as Australian mint slice biscuits gives us a soft chocolate shortbread style base, a filling of mint patty filling, all coated in chocolate.
Servings 24 cookies
Calories 150kcal
Ingredients
Chocolate biscuit
- 113 grams / 4 ounces butter room temperature
- 100 grams / ½ cup superfine sugar
- 45 grams / 1 medium egg room temperature
- 28 grams / ¼ cup cocoa powder
- 160 grams / 1 cup plain flour
Mint filling
- 170 grams / 1 ½ cups confectioner’s sugar
- 1 teaspoon peppermint extract
- 2 tablespoons water
Chocolate coating
- 200 grams / 7 ounces dark chocolate
- 1 tablespoon coconut oil
Instructions
Chocolate biscuit
- Cream the butter and sugar until combined and fluffy, approximately 1 minute with a hand beater.
- Add the egg and beat until well combined and the mixture looks smooth.
- Sift the cocoa powder into the mixture and mix until just combined.
- Add the flour and fold into the mixture until the dough looks smooth and no dry patches remain in your bowl.
- Turn onto plastic wrap and carefully roll into a log 2 ½ inches thick.
- Refrigerate for 1 hour minimum or freeze for 30 minutes.
- Remove from the fridge and preheat the oven to 180ºC/350F.
- Carefully slice the dough into 1 centimeter or ⅓ inch slices and place on a lined baking tray.
- Bake in the oven until the cookies look matte and are beginning to smell fragrent, approximately 10 minutes.
- Remove and allow to cool on the tray for 5 minutes.
- Carefully remove from the baking tray and repeat with the remaining dough.
Mint filling
- Meanwhile, to make the mint filling, combine the sugar, peppermint extract and water in a bowl until the mixture is moist and holds it together in your hand and feels slightly like putty.
- Remove a teaspoon amount and roll into a ball in your palm. Flatten evenly and lay on top of the cookie, ensuring it covers most of the top, but doesn’t touch the edge of the biscuits.
- Carefully press the edges of the filling down to hold it and repeat with the remaining mixture until all the peppermint filling has been placed on top.
Chocolate coating
- Place the chocolate and coconut oil in a bowl and melt on medium in either a double boiler or microwave until smooth.
- Place one cookie at a time into the chocolate, coating fully and draining to leave a thin coating of chocolate by holding up and draining on 2 forks.
- Place on a tray to set properly.
- Serve.
Video
Notes
- Chocolate: Whilst dark chocolate is best here to really compliment the peppermint filling without being overly sweet. If you hate dark chocolate, you can substitute milk chocolate in equal measure.
- Customize them: Feel free to add toppings such as crushed peppermint candies or even a dash of natural food coloring to the peppermint filling.
- Shaping the roundest cookies: As with most rolled dough you'll find that cutting your nice circles will begin to look rectangular the longer you hold the log of dough in the same position. The best process, if you slicing with a knife is to slice and roll, slice and roll. This action will keep the log round without thinning it out too much and will keep your cookies nice and round too.
- Setting your chocolate coating: The best method for your chocolate to set smoothly is to set your coated biscuit down onto a greaseproof paper lined tray to cool at room temperature.
- Storing your cookies: These are best eaten within 5 days of making when kept in a covered container, if they're older than 3 days, keep in the fridge.
Nutrition
Calories: 150kcal