Mint slice biscuits

Name: Mint slice biscuits
Cook time: 45 min
Total time: 45 min
Yield: Makes 48 Item
Cuisine: Modern Australian
Ingredients: 60 gram (2 ounces) butter, softened; 1/4 cup (55g) caster (superfine) sugar; 1 egg; 1/2 teaspoon vanilla extract; 1 cup (150g) plain (all-purpose) flour; 2 tablespoon cocoa powder; 2 teaspoon milk, approximately; 48 (350g) soft chocolate-coated mints (see notes); 185 gram (6 ounces) dark eating (semi-sweet) chocolate, melted

These delicious mint slice biscuits are an absolute treat. They're perfect with your morning or afternoon cuppa, and make a thoughtful gift for any occasion.

Jun 30, 2011 2:00pm

Makes 48 Item
45 mins cooking

Ingredients

Mint slice biscuits

60 gram (2 ounces) butter, softened
1/4 cup (55g) caster (superfine) sugar
1 egg
1/2 teaspoon vanilla extract
1 cup (150g) plain (all-purpose) flour
2 tablespoon cocoa powder
2 teaspoon milk, approximately
48 (350g) soft chocolate-coated mints (see notes)
185 gram (6 ounces) dark eating (semi-sweet) chocolate, melted

Method

Mint slice biscuits

1
Beat butter, sugar, egg and extract in small bowl with electric mixer until combined. Stir in sifted flour and cocoa and enough milk to make a firm dough. Cover dough; refrigerate 30 minutes.
2
Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
3
Roll dough between sheets of baking paper until 5mm (¼ inch) thick; cut 3.5cm (1¼ inch) rounds from dough. Place rounds about 2.5cm (1 inch) apart on trays.
4
Bake about 10 minutes; immediately place one chocolate mint on top of each biscuit, press down lightly. Cool biscuits on trays.
5
Place biscuits on wire rack over bakingpaper-lined tray; drizzle with chocolate. Stand at room temperature until set.

Notes

We used individually-wrapped round chocolate-coated mints for this recipe. They come in a 175g (5½ ounce) box of 24 chocolates. Store unfilled biscuits in an airtight container for up to a week. Store filled biscuits in an airtight container, in the refrigerator, for up to 3 days.