These biscuits are luscious, with the sophisticated flavours of chocolate and mint shining through a crackled exterior and slightly gooey centre.
Makes around 32 small biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1/4 cup fresh mint leaves
100g caster sugar
100g brown sugar
300g dark chocolate (70%), roughly chopped
60g unsalted butter
45g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
Method
Whiz the mint leaves and caster sugar in a food processor and whiz until the mint is finely chopped and the sugar has turned a pleasant shade of green. Tip into a bowl and add the brown sugar, stirring to combine.
Melt the chocolate and butter together, either in a heatproof bowl set over a saucepan of simmering water or in 20-second bursts in the microwave, stirring inbetween. Stir occasionally until melted and smooth. Set aside to cool slightly. Continue until the chocolate is just melted.
Mix the flour, baking powder and salt together in a bowl.
Place the mint-sugar mix and eggs in bowl of a stand mixer and mix on medium speed until the mixture has almost doubled in volume. Add the melted chocolate mixture and mix again until it is well-incorporated.
Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. The dough will be thick, sticky and gooey. Put the bowl in the fridge for 15-30 minutes to thicken.
Preheat the oven to 180°C and line two trays with baking paper.
Scoop around a tablespoon of mixture at a time and roll it into a ball, placing each onto the tray, leaving room for the biscuits to spread a little. When the first tray is ready, pop it into the oven while you prepare the next.
Bake only one tray at a time for 10-12 minutes until the biscuits adopt a crackled effect on top. Leave the biscuits to cool on the tray for 10 minutes and then transfer them to a wire rack to finish cooling.
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