These thin mint chocolate biscuits are like a bit of an Eaton Mess, they are not perfect circles but the taste is fantastic! They are absolutely divine and better then the store bought manufactured thin mint my parents gave my sister and I when we were kids. These ones are healthy, divine and oh so moreish! You, like us, will make this recipe over and over again because they are just so good – smooth, chocolatey, minty and melt in your mouth – and are the perfect addition to a warming cup of tea or coffee!
Here’s how to put the biscuit together:
- 3/4 cup organic almond meal (you could use almond flour)
- 3 Tbsp organic tapioca (also called arrowroot)
- 2 Tbsp organic cacao powder
- 1/4 tsp organic baking soda
- 1/4 tsp Himalayan salt or 1/4 cap of our All Natural Liquid Magnesium
- 2 Tbsp organic coconut oil (hard – not liquid)
- 2 Tbsp organic maple syrup
- 2 drops organic peppermint essential oil (remember peppermint is strong so you DON’T need a lot!)
Here’s how to put the icing together:
- 1/2 block of organic dark chocolate
- 1 Tbsp coconut oil
- 1/2 Tbsp organic maple syrup
- 1 drop organic peppermint essential oil (warning again: remember peppermint is strong!)
Here’s how to put it all together:
- Preheat your oven to 180 degrees Celsius.
- To your Thermomix or food processor add the almond meal, tapioca, cacao powder, baking soda and salt and then pulse to combine.
- Add your hard coconut oil to the food processor and pulse until you notice small crumbs appear. Add your organic maple syrup and 2 drops of your organic peppermint essential oil. Combine (pulse) until a dough starts to form.
- Form the biscuit dough into a round shape, wrap in a parchment paper and refrigerate for at least 15 minutes.
- Line a baking tray with parchment paper (you can recycle the one you used for refrigeration). NOTE: make sure your tray can fit in the fridge! Otherwise use a plate with parchment paper on it.
- Lightly dust a separate sheet of parchment paper with tapioca. Remove dough from the fridge and place on the tapioca dusted parchment paper.
- Lightly sprinkle some tapioca on the top of the dough and place the other parchment piece of paper on top. Using a rolling pin, roll the dough out until it is about 0.3cm thick… in other words… thin!
- Remove the top piece of parchment paper and using a small biscuit cutter or a similar-sized object like the top of an egg cup or a spice jar lid cut out 14 circles.
- If you have excess dough, re shape it into a ball again, roll it out and cut out circles until all of the dough is used.
- Lightly dust with tapioca a metal flat icing knife or spatula and use it to carefully transfer the biscuits to the parchment-lined baking tray. Space the biscuits at least 3 cm apart to allow for slight spreading.
- Bake for 8-10 minutes, or until the biscuits are slightly fluffy and expanded and they appear a little dry.
- Remove from oven and allow to cool slightly on the tray then remove the biscuits from the tray and place them on a cooling rack.
- Meanwhile, melt the chocolate and 1 Tbsp of coconut oil in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway.
- Once halfway melted, remove the pan from the heat and stir until completely smooth.
- Add the maple syrup and 1 drop of peppermint essential oil.
- Once the biscuits have cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined biscuit tray (or plate) and refrigerate for 15 minutes or until set.
- Eat and enjoy!