- May 2011
- Makes about 20 biscuits
- Takes 10 minutes to make, 15 minutes to cook
Rachel Allen’s mint biscuits are made with fresh mint leaves. They go well with her chocolate mousse recipe but are also just as delicious on their own.
- 4.2g (2.6g saturated)
- 8.6g (2.6g sugars)
- 3 tsp chopped fresh mint leaves
- 150g plain flour, plus extra for dusting
- 2 tsp peppermint extract
- 100g softened butter, chopped
- 50g caster sugar, plus extra for sprinkling
- Preheat the oven to 180°C/fan160°C/gas 4. In a mixing bowl, stir the chopped fresh mint into the flour and drizzle over the peppermint extract. Rub in the softened butter with your fingertips until well blended, then stir in the caster sugar. Bring the whole mixture together with a wooden spoon to form a stiff dough. (If it doesn’t come together you may have to knead it slightly, but don’t add water or the biscuits will spread and flatten as they cook.) Roll out the dough on a lightly floured surface to a thickness of about 0.5cm and cut into rounds using a 5cm cutter.
- Put the rounds carefully on a baking tray (no need to line or grease) and cook in the oven for 10-15 minutes until a pale golden colour. Remove from the oven and, while the biscuits are still hot, carefully transfer to a wire rack to cool. Once cool, sprinkle with a little caster sugar. Serve with the chocolate mousse.
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