Search

Lisa Faulkner's chocolate mint biscuits

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Lisa Faulkner's chocolate mint biscuits
Lisa Faulkner's chocolate mint biscuits
  • Makes: 10-12

  • Prep time:

  • Cooking time:

  • Total time:

    plus chilling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Lisa Faulkner's chocolate mint biscuits are the perfect treat with a cup of tea. They're really simple to make and taste delicious too with a strong, peppermint and a rich dark chocolate flavour. The luxurious filling is made with double cream and dark chocolate, similar to a ganache.

Ingredients

  • 250g plain flour
  • 150g icing sugar
  • 50g cocoa powder
  • pinch of salt
  • 225g cold butter, cubed

For the filling:

  • 180g dark chocolate
  • 160 ml double cream
  • 2-4 drops of peppermint extract
  • 1 egg yolk

Store these biscuits in an airtight container for up to 2 days - if they last that long!

Method

  1. Sift the flour, icing sugar and cocoa powder into a food processor. Add a pinch of salt and the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk and pulse again until the mixture comes together.
  2. Turn out on to a work surface and knead very gently to form a dough. Roll into a cylinder 5 cm (2 inches) in diameter, wrap in cling film and refrigerate for about 30 minutes until firm.
  3. Preheat the oven to 180C/350F/Gas mark 4, and line a baking tray with greaseproof paper. Cut the dough into 5 mm ( inch) slices and arrange on the baking tray. Bake in the preheated oven for 1012 minutes. Allow to cool slightly on the tray before transferring the biscuits to a wire rack.
  4. To make the filling, break the chocolate into very small pieces and set aside in a bowl. In a saucepan heat the cream until simmering then stir into the chocolate until smooth. Add a few drops of peppermint extract to taste and leave to cool. Spread a little of the filling onto the biscuits and sandwich together.


Tea & Cake With Lisa Faulkner will be available from the 26th February 2015 in all good bookshops and online at Amazon with an RRP of 20

Your rating

Average rating

  • 4
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter