There are some biscuits that are hidden from children and consumed straight from their hiding spot in the freezer on weekday evenings. Those biscuits are Thin Mints.
Thin Mints are like the after dinner mint but in biscuit form and more delicious. If it was a choice between nutella and these bikkies, nutella would get kicked to the curb.
There are a few steps to this recipe but it is actually really easy. You should definitely give them a go.
Homemade Thin Mints:
CHOCOLATE COOKIE:
- 150g butter
- 3/4 cup sugar
- 2 eggs
- ½ tsp vanilla
- 2 cups flour
- 1/2 cup cocoa
- pinch of salt
Cream butter and sugar until just combined. Add eggs and vanilla. Sift flour, cocoa and salt into a bowl. Add flour mixture in parts, stirring well after each addition. Chill the dough in the fridge for 20 minutes before using.
Roll to ½ inch thick and cut into circles. Cook for 7 minutes at 180°C. Cool on a rack before the next step.
PEPPERMINT FILLING:
- 3 cup icing sugar
- 4 Tbsp butter
- 2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 Tbsp milk
Mix butter, icing sugar and extracts until well combined. Add milk until it gets to a similar consistency to the uncooked cookie dough.
Spread over cooled chocolate cookies in a layer about 1/4 – 1/2 inch thick.
COATING:
- Dark chocolate
- 1 Tbsp coconut oil
Melt chocolate and oil together. Combine well and allow to cool slightly (don’t want to melt that filling!) Dunk cookies in the melted chocolate and allow to harden on a greased tray.
Enjoy!
I was serious about eating them straight from the freezer. The biscuit base goes hard and the mint filling is cold and it’s just so. damn. good.
I also bought some cute patterned crockery to use for blog photos. What do you think?
What is your favourite treat for the middleoftheworkweek blues?
xo Isabel
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Old post circa March 2014
Sweet Loves Bakes 