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
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.
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.
Preheat the oven to 180°C/350°F/Gas mark 4, and line a baking tray with greaseproof paper. Cut the dough into 5 mm (¼ inch) slices and arrange on the baking tray. Bake in the preheated oven for 10–12 minutes. Allow to cool slightly on the tray before transferring the biscuits to a wire rack.
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.
Store these biscuits in an airtight container for up to 2 days - if they last that long!