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Mint chocolate biscuits
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For the biscuits
225g/8 oz butter, softened at room temperature
200g/7 oz sugar
220g/7½ oz soft dark brown sugar
1 tsp peppermint extract
2 free-range eggs, lightly beaten
375g/13 oz plain flour, sifted
1 tsp baking powder
300g/10½oz plain chocolate chips
For the topping
150g/5¼oz mascarpone
1 tsp peppermint extract
200g/7¼oz dark chocolate, melted
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Preparation methodFor the biscuits, preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Beat the butter, sugars and peppermint extract together until smooth.
Beat in the eggs, a little at a time, until well combined.
Fold in the flour, baking powder and chocolate chips until well combined.
Spoon tablespoonfuls of the mixture onto the baking tray, leaving 2.5cm/1in space between each biscuit.
Bake in the oven for 10-12 minutes, or until pale golden-brown and still slightly soft.
Remove from the oven and set aside to cool for 5 minutes. Carefully remove the biscuits from the baking tray and set aside to cool completely on a wire rack.
For the topping, beat the mascarpone, peppermint extract and green food colouring, if using, together in a bowl until well combined.
Spoon a little topping onto each biscuit. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water (do not let the base of the bowl touch the water).
Using a pair of tongs, dip each biscuit into the melted chocolate and set aside to harden on a wire rack.
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Preparation Time: less than 30 mins |
Serves: Makes 35-40 |
| Recipe Origin: United States |
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Submitted by: |
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michaela
United States |
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| This recipe has been viewed 2225 times. |
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