Recipe #23: Mint Cream Chocolate Biscuits

What is it?:  Chocolate sandwich cookies with a cool layer of peppermint buttercream

Occasion: Any


Being the thoroughly disorganised person that I am, I actually forgot to blog about these when I baked them a couple of months ago.  Why, I’m not quite sure, as I was so excited by the mere existence of the recipe that I should have been sharing it with everybody.  The likelihood is that I was distracted by something – probably more food – and it wasn’t until I cleared out my camera this weekend that I realised that these had been lost.  I made these biscuits one afternoon when some relatives were coming over for coffee.  I always feel that a plate of biscuits on the table makes the house seem more inviting and, on the whole, they can be whipped up in a short space of time, especially for those relatives that never call ahead.  If you were super-organised, you could even freeze batches of cookie dough, ready to whip out and bake at a moment’s notice.  I am, unfortunately, not one of these people (see first sentence).

The biscuit part of this recipe is more or less the same as your average chocolate biscuit, but with the added extra of some melted dark chocolate.  Once mixed, scooped out and pressed onto a baking tray, they have a short time in the oven before being ready.  Cooking chocolate biscuits is always a little tricky as the colour-change when cooking is not as pronounced as paler offerings.  We’ve all had our kitchens filled with the bitter aroma of dark chocolate that signals a ruined cookie, and it’s not nice.  After 20-25 minutes, these are nicely done and ready to fill.  The filling is a mixture of icing sugar, butter and peppermint extract.  I love the smell of peppermint extract, so was constantly sneaking little tastes from the bowl.  You could spread the cream over the biscuits before sandwiching together, but I rather like the effect of piping with a small star-shaped nozzle.

The result of these were pretty exciting.  I was initially concerned that the hardness of the biscuits would cause the soft cream to splurge out of the sides when bitten, however the biscuit and the cream tend to merge together just enough to prevent this from happening.  I also worried that I added a bit too much mint and that this would overpower the chocolate, but luckily this was not the case either.  Despite the ‘toothpaste’ jibes coming from Ollie, these were a big success all round.  I would love to use the same biscuit recipe and make some square-shaped cookies for ice cream sandwiches this summer.  With homemade mint choc chip.  Obvs.

In Other News:

On Monday, Band of Bakers featured in Paul Hollywood’s Bread, which was tremendously exciting.  We filmed this back in the autumn and have been waiting eagerly for it to be screened.  You can see Naomi, Jon and I baking a lardy cake with Paul, then a Band of Bakers ‘Enriched Breads’ event in full swing and, finally, Naomi, Charlie and I eating a quite wonderful brioche crown in Paul’s studio kitchen.  Working with the silver fox was an absolute pleasure and we all had an excellent time.  The episode should be on BBC iPlayer for the next couple of days, just in case you missed it!

More information here

*Please visit the ‘Recipe Index’ section of this blog for a link to Dan’s recipe (via


2 thoughts on “Recipe #23: Mint Cream Chocolate Biscuits

  1. gemmagannon April 24, 2013 at 12:38 pm Reply

    Reblogged this on The Boozy Rouge and commented:
    This is a post from my other blog, Short and Sweet in South East London, a project to bake every single recipe from Dan Lepard’s legendary cookbook, Short and Sweet.

  2. tamikadoubell May 2, 2013 at 12:07 pm Reply

    gorgeous and delicious! looks so yummy i love them. peppermint butter cream …. eeek that is heavenly. lovely blog you have here, new fan!! thanks for sharing.. maybe i should get dan’s cookbook! wonder if they have in south africa? hmmm…. check out my blog at 🙂

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