My grandmother has always made chocolate thin mints for special occasions so when I found her recipe I just had to share it with you. Grandma would bake these on a friday and we would ice them after school, covering ourselves with the sticky chocolate icing. This recipe is well worth trying for visitors or grandkids.
- 1 and 1/4 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 1/2 cup of butter, softened to room temperature
- 1 cup of white sugar
- 1 egg
- 1/2 tsp of mint extract
- 3 squares of chocolate, chopped finely
- 1/4 cup of butter, softened to room temperature
- Beat together 1/2 cup of butter until it reaches a creamy texture. Add in the sugar and beat again until well mixed.
- Add the egg and mint extract and beat.
- Sift in the flour, cocoa and salt into a separate bowl. Add in half of the flour and mix, then add in the remaining flour and mix well.
- Split your dough into halves and roll into a cylinder shape so you can easily cut into circles for baking. Wrap each in waxed paper or glad wrap and freeze for approximately 5 hours.
- Preheat your oven to 175 degrees celsius, half an hour before baking.
- Remove the dough from the freezer and cut into individual biscuit circles (approximately half a cm in diameter is a good size).
- Place them onto a tray lined with baking paper about 3.5cm apart from each other as they will expand.
- Bake for 10 to 12 minutes and allow to cool on a wire rack.
- Melt 1/4 cup of butter and the chocolate squares in the microwave or stovetop.
- When the biscuits have finished cooling drizzle the chocolate over them and add a dusting of icing sugar if you have an extra sweet tooth.
*If you don’t like mint flavours you can make this recipe without the extract for delicious chocolate biscuits.