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Mint chocolate biscuits
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


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.

Preparation Time: less than 30 mins Serves: Makes 35-40
Recipe Origin: United States
Submitted by:

United States
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