Now you can have that after-dinner mint taste anytime of the day with this easy biscuit recipe.
Ingredients
- 250g butter, softened
- 1/3 cup raw caster sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1/2 cup rice flour
- 2 tablespoons cocoa powder
- 2 x 200g blocks dark chocolate, chopped
Ganache
- 200g block milk chocolate, chopped
- 1/3 cup thickened cream
- 1 teaspoon peppermint essence
Method
- Step 1Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy.
- Step 2Sift flours and cocoa over butter mixture. Using a wooden spoon, stir until combined. Press into 2 discs. Wrap in plastic wrap. Refrigerate for 15 minutes or until firm.
- Step 3Preheat oven to 160C/140C fan-forced. Roll 1 disc out between 2 sheets of baking paper until 3mm thick. Using a 5cm round cutter, cut rounds from dough. Place on prepared trays, 2cm apart, to allow room for spreading. Re-roll scraps and repeat. Bake for 8 to 10 minutes, swapping trays halfway, or until just firm. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining disc.
- Step 44 Meanwhile, make Ganache: Place milk chocolate and cream in a heatproof, microwave-safe bowl. Microwave on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Stir in essence. Cover. Refrigerate for 2 hours or until thick and spreadable. Using 2 teaspoons at a time, sandwich cookies together with ganache. Set aside for 1 hour or until set.
- Step 5Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on Medium(50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Place biscuits on a wire rack set over a baking tray lined with baking paper. Pour 1 tablespoon melted chocolate over each cookie to cover. Set aside for 30 minutes to set. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
956 kj
Energy
13.7g
Fat Total
8.6g
Saturated Fat
0.6g
Fibre
2.6g
Protein
26mg
Cholesterol
75mg
Sodium
24g
Carbs (total)
Notes
Store in an airtight container at room temperature for up to 4 days. If the weather is humid, store them in the fridge.
Variations:
Stir finely chopped roasted, salted peanuts or dry-roasted hazelnuts through the chocolate ganache.
Sprinkle tops of cookies with toasted coconut or toasted flaked almonds after covering in chocolate.
Omit essence, spread biscuits with a little raspberry or strawberry jam before topping with ganache.
For an extra special touch, once chocolate is set, drizzle with a little melted white chocolate and set aside until firm.
Omit essence, stir finely chopped red glace cherries through ganache.
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas