There’s only a few weeks to go until Christmas! I’ve been busy making edible gifts, coming up with ideas to make use of my homemade mincemeat and the tree needed putting up yesterday! There just isn’t enough time to get everything done.
I made these mint chocolate biscuits a few weeks ago and they taste so good, I might have to make another batch. I love mint and chocolate, it’s such a great pairing and these biscuits are quite bitter from all of the cocoa and not very sweet, so they work perfectly with the sweet mint fondant filling.
I’m sure all of you are as ridiculously busy as I am at the moment, pressures to spend more time with friends and family. workplace social commitments, gifts to buy, wrap and not to mention all the shopping and food preparation for Christmas Day.
I’ve teamed up with Joseph Joseph to offer you a bundle of Christmas gadgets that will help make your food preparation that bit easier, this bundle includes a clip timer, so you can socialise with family while the dinner cooks and you don’t have to be chained to the kitchen to hear the timer. There is a thermobaste to keep your bird moist and a complete carving set to help you carve the bird.
Finally a set of tongs to help you dish up all of the sides and those delicious pigs in blankets! If you scroll to the bottom of this post, all of the details of how to enter are included.
If you’d like to make these biscuits, here is the recipe below they’re great for feeding a crowd and they taste really delicious. The biscuit is a bit like a rich oreo and they taste perfect with a coffee whilst wrapping presents and watching TV.
Mint Chocolate Biscuits
- ***Chocolate Biscuits***
- 260 g Plain Flour
- 85 g Cocoa Powder
- 5 g Salt
- 1/4 Tsp Baking Soda
- 225 g Unsalted Butter softened
- 160 g Granulated Sugar
- ***Mint Filling***
- 225 g Icing Sugar
- 50-75 ml Double Cream
- 8-10 drops Peppermint Extract/Oil
- Put the flour, cocoa powder and baking soda in a bowl together, stir to combine.
- Put the butter in the bowl of a stand mixer with the paddle attachment fitted, mix until smooth. Add the salt and the sugar and mix until light and fluffy.
- Add the cocoa mixture in two batches and beat until it begins to come together into a dough.
- Tip the dough onto a work surface and knead it into a ball until it comes together.
- Wrap this into a block and cover in clingfilm, leaving it to set in the fridge for at least 1 hour until firm.
- Preheat the oven to 140C Fan/160C, and line two baking trays with parchment. Take the dough from the fridge and roll it out between two sheets of greaseproof paper until it is about 1/2cm in thickness. Using a 6cm cutter, stamp out rounds of dough and place them on the prepared baking tray evenly spaced apart, they wont spread too much.
- You may need to gather up the dough and form it back into a ball and roll it out again to make 32 rounds. If the dough has got too warm, you can roll it out and place it back in the fridge to firm up before cutting it out.
- Bake for 15-17 mins until small cracks appear on the surface, leave the biscuits to cool on the tray for 10 mins (they will be quite soft), before moving to a rack to cool completely.
- To make the filling, sift the icing sugar into a bowl and add 50ml of the double cream, beat the mixture until it forms a thick paste that won't leak out of the cookies. Add more cream if necessary, add the peppermint extract to taste.
- Take the cookies and pair them up, sandwiching them together with the filling, place in the fridge to firm up, they can be stored in the fridge for about a week.
Thanks for reading.