CHOCOLATE MINT BISCUITS

1. Preheat oven to 170 deg (160 fan forced ) This will depend on your oven.
2. Line a large cookie tray with some baking paper.

CRUNCHY CHOCOLATE BASE

1. Blitz on speed 6 for 10 seconds You should hear a change towards the end.
2. Knead on interval speed for 40 seconds.
3. You should have a wet sand consistency at this stage.
4. Pour out onto your work surface and knead dough with your hands to bring it altogether into a round disk.
5. Roll the dough out till it becomes softer, you might need to add a little flour as you go, to keep it together. Not too much though, otherwise you will alter the biscuit.
6. Roll into 3-4 mm in thickness, (no more than that, you don’t want the biscuit base too thick. They might seem small now, once there coated in the chocolate they will be the right size.)
7. Flour a 48mm cutter, (this is the size I used, (OR you can use your MC, as my taste tester suggested, which I thought was a great idea,) and cut out your rounds, (they might be a tad larger though, but that will be fine, you will probably make a little less.)
8. Carefully lift rounds (trying not to stretch the dough) and place on your cookie tray.
9. Place in preheated oven for 12 minutes.
10. They will feel slightly firm to touch when cooked.
11. Transfer to a large cooling rack to cool and firm up, they will be soft at this stage, so be gentle when moving them.
12. Clean TM bowl well (you don’t want any chocolate transference from the dough to interfere with the peppermint filling, as you want a nice white middle layer)

PEPPERMINT FILLING

1. Pour moist coconut flakes in TM bowl, blitz on speed 10 for 10 seconds.
2. Measure in the icing sugar and mill on speed 6 for 2-3 seconds to remove any lumps.
3. Transfer to a dry medium size mixing bowl (This is for easier handling.)
4. Add the 3 tablespoons of water along with the peppermint oil, and combine well. It should look like soft paste, similar to cooked porridge, or as long as it’s easy to spread, and the mixture stays on the biscuit nicely.
5. With a teaspoon or a pallet knife dollop the size of a 20 cent piece in the middle of the biscuit, and gently spread the mixture out towards the edge, and smoothing the top as you go, but trying not to go over the edge. If it’s a bit to firm to handle, you can just slightly damp your spoon or pallet knife with a little water to help with spreading, but don’t make it too wet.
6. Leave to set 10 mins to set.

CHOCOLATE TOPPING

1. Make room in your fridge for one large cookie tray.
2. Line your cookie tray with some baking paper.
3. Place chocolate melts in TM bowl and grate for 10 seconds speed 10 then scrape bowl.
4. Add copha and cook 60 degs speed 2 for 2 mins.
5. Scrape down sides of bowl again, and continue to cook further 2 minutes.
6. Pour chocolate into a medium size mixing bowl, (I used my small thermoserver).
7. With a fork, drop each biscuit, filling face down, into the chocolate to coat the biscuit,, then turn over to coat completely, then drag your fork along the lip of the bowl to smooth out the bottom. Place neatly on your tray. Refrigerate 1-2 hours to set well.
8. Once they are set, you can keep half for now and put the other in a freezer proof container with some baking paper between rows so they don’t stick together.