Mint chocolate biscuits

Long-time readers of my site will remember the anti-mint sentiments included in my TenCommandments.  My feelings to mint can be summed up quite simply – I hate it with a passion, particularly when a sprig finds its way onto my dessert plate for no good reason.  NB.  There is never a good reason. 

There are two exceptions I will happily cite: mint sweets, and mint with chocolate.  It has NO place in anything else – particularly savoury foods.  Bleugh….lamb and mint - whoever thought that was a good idea?  Mad people and mint farmers, that’s who.

Mint tea???  No!  I have tried it on various occasions and never got past two sips before wishing I just had some normal PG Tips in my cup.  The word ‘tea’ brings so much excitement into my life but there’s always such sadness and disappointment when it’s paired with ‘mint’.

This recipe appealed to me because I have a fondness for Matchmakers.  Often minty chocolate features in Christmas recipes and I liked that this is very much an all year round bake.  I also liked that the recipe doesn’t use up the whole box of Matchmakers….so the cook gets some perks!

These biscuits are crisp, thin and buttery; they hold their shape well during baking giving them a smart, uniform appearance.  They are lovely on their own, but would also be nice served with ice cream for dessert.

Ingredients

For the biscuits:

225g unsalted butter, at room temperature
140g caster sugar
1 egg yolk
2 teaspoons vanilla extract
280g plain flour
100g mint chocolate sticks, finely chopped – I used Matchmakers

Method

Beat together the butter and sugar until light and fluffy.

Beat in the egg yolk and vanilla.

Stir in the flour and chopped matchmakers and bring together to form a dough.

Cut the dough in half, flatten each into a fat disc and wrap in clingfilm.

Refrigerate for about 30 minutes.

Preheat the oven to 190C/fan oven 170C/375F/gas mark 5.

Line two large baking sheets with baking paper or non stick foil – you may have to use the trays twice i.e. bake in batches.

Take the first disc of dough and roll out between two sheets of clingfilm – aim for about the thickness of a £1 coin (3mm approx).

Using a cutter no bigger than 6cm, cut out the dough.  You need to get 15 biscuits from each half of dough.

Place onto the prepared sheets leaving space around as they will spread when baking.

Bake for approximately 10-15 minutes until golden.

Leave to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool completely.

Repeat the process with the second half of the dough.

Bask in the glory of the wonderful thing you have created.

Eat.