Mmmmm chocolate and mint, two of my favourite flavours. For some reason, both my son and myself have been craving mint choc chip icecream recently. Weirdly though, it seems REALLY hard to find in the supermarket these days. I got all excited after spotting a green tub, only to discover it was pear & feijoa?! So that got me thinking about a tasty alternative, and I remembered this delicious recipe for mint chocolate cookies. The biscuits are crisp on the outside, soft in the middle and filled with a refreshing mint cream!
This recipe makes approx. 52 individual cookies, so 26 sandwiched together.
- 230g butter
- 370g white sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 cups of flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 250g icing sugar
- 40g butter (room temperature)
- 1 tsp lemon juice (optional)
- 2 drops green food colouring
- 3 drops mint flavour (to taste)
- 1-2 tsp water (enough to make a spreadable paste)
- Preheat oven to 180°. Line an oven tray with baking paper (don’t grease).
- Cream together butter and sugar. Add the eggs and vanilla essence and beat again.
- In a separate bowl, add the flour, cocoa powder, salt and baking soda. Mix well.
- Add the dry ingredients to the mixture, mixing well.
- Place tablespoon-size balls of mixture onto lined tray. Leave a couple of centimetres space between as they will expand.
- Bake for 8-9 minutes. The top will crack, but still feel slightly soft. This is fine!
- Remove from oven, leave on tray for a minute or two then transfer to a rack to cool.
- To make the filling: combine icing sugar and butter. Add the lemon juice (optional), green food colouring and mint flavour. Check to see how strong the mint is! Slowly add 1-2 tsp water, and mix until it reaches the right spreadable consistency.
- Spread the filling onto half of the cooled biscuits, then sandwich together.
The sweetness will depend on the type of cocoa powder used. Store in an airtight container. The unfilled biscuits will freeze well (in an airtight bag).
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