Lisa Faulkner's chocolate mint biscuits

(5 ratings)

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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.


  • 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!


  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

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