2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

After-dinner mint biscuits

Remember after-dinner mints? The wafer-thin store-bought versions were slipped onto saucers, still in their individual wrappers, and served with coffee at the end of the meal. We've turned them into biscuits - feel free to serve whenever you fancy.

You'll need

  • 260 gm (1¾ cups)
  • plain flour
  • 160 gm (1 cup)
  • pure icing sugar, sieved
  • 50 gm (½ cup)
  • Dutch-process cocoa, sieved
  • 225 gm
  • cold butter, cut into 2cm pieces
  • 1
  • egg yolk
  •  
  • Peppermint filling
  • 180 gm
  • dark chocolate (56% cocoa solids), finely chopped
  • 160 ml
  • pouring cream
  • 2-4 drops
  • pure peppermint extract (see note), or to taste
  • 3
  • peppermint candies (optional), crushed

Method

  • 01
  • Process flour, icing sugar, cocoa and a large pinch of sea salt in a food processor to combine, then add butter and pulse until mixture is sand-textured. Add yolk and process until mixture comes together. Turn out onto a work surface and gently knead to come together. Form into a rough cylinder and roll until smooth and 5cm in diameter. Wrap in plastic wrap and refrigerate until chilled and firm (1 hour).
  • 02
  • Preheat oven to 180C. Unwrap dough and cut into 5mm-thick slices. Place on 2 oven trays lined with baking paper (leaving about 3cm between each biscuit) and bake until biscuit edges are firm (10-12 minutes; swap trays halfway through cooking). Cool slightly on trays, then transfer to a wire rack to cool completely.
  • 03
  • For peppermint filling, place chocolate in a bowl and set aside. Bring cream to the simmer in a small saucepan over medium heat. Pour over chocolate, set aside to melt chocolate (5 minutes), then stir until smooth. Add peppermint extract, set aside to cool to spreading consistency, then stir in crushed peppermint. Spoon a little of the peppermint filling onto half the biscuits, sandwich with remaining biscuits, set aside to set (15 minutes) and serve. Biscuits will keep stored in an airtight container for 3 days.

Note Peppermint extract is a a natural extract rather than a synthetic essence, and it has a pure clean flavour. It's available from specialist cake supply shops and delicatessens.


At A Glance

  • Serves 10 people
  • 40 min preparation
  • 15 min cooking (plus chilling, cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people
  • 40 min preparation
  • 15 min cooking (plus chilling, cooling)

Featured in

Jul 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Waffles with chocolate and Pedro Ximenez sauce

Cheesecake doughnuts with salted caramel

recipes

Jam doughnuts

Pork, veal and fennel sausage rolls

recipes

Smoked salt and vinegar chips

Fried chicken

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.