Biscuits with fresh mint & dark chocolate

I’m so excited about these fresh mint and dark chocolate biscuits I baked a few days ago!

Every bite is pure bliss. You start with that incredibly rich, buttery crumb that just melts in your mouth. I half-dipped them in dark chocolate for that perfect touch of bittersweet richness. But the real magic comes from the fresh mint I mixed right into the dough – it cuts through all that richness with an amazing, cool, vibrant burst of flavour.

It’s a truly refreshing contrast! Seriously, these are addictive, and they go perfectly with your tea or coffee.

Ingredients : (for ~25 biscuits)

• 30 g fresh mint leaves
• 1 large egg
• 140 g softened butter
• 1 sachet baking powder (~15 g)
• 130 g sugar
• 300 g flour
• 200 g dark chocolate

Preparation:

Using a stand mixer, blend the mint leaves with the sugar until they form a smooth paste. Next, add the butter and egg to the bowl, mixing again until all the ingredients are well combined.

After that, combine the flour and baking powder with the mixture using a wooden spoon. Once partially mixed, knead the dough by hand until all the ingredients are incorporated and it becomes compact.

Place the bowl with the dough in the freezer for 30-40 minutes.

Line a baking tray with parchment paper. Preheat your oven to 180°C.

Once the dough is out of the freezer, using your hands, shape equal amounts of dough into slightly flattened balls (approx. 3-4 cm in diameter), placing them on the tray with ample space in between to allow for expansion during baking.

Bake for about 12-15 minutes maximum, making sure they don’t burn or get too brown.

After baking, allow all the cookies to cool thoroughly. While they’re cooling, melt the chocolate and transfer it to a shallow dish or bowl.

Once the cookies are cool, dip each one halfway into the warm chocolate, then return them to the baking sheet to set.

For an extra visual appeal, I sprinkled some sesame seeds over the still-warm chocolate. This step isn’t mandatory, of course, and you can easily substitute them with other toppings like ground nuts, candied fruit flakes, poppy seeds, etc.

Let them cool completely on the tray (for ~ 1-2 hours) and only then transfer them to a platter.

These biscuits are best served fresh, whether with coffee or tea, or simply enjoyed as is. They hold their amazing flavour for a few days and store well in a sealed box or on a plate covered with cling film.

If you try the recipe, let me know how you liked it ☺️

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.