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Mint biscuits

Name: Mint biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes about 20 biscuits
Cuisine: British recipes
Ingredients: 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

By: Rachel Allen

Published: 7 Jan 15
Updated: 4 Mar 25

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.

Easy
May 2011

Test kitchen approved

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.

Nutrition: Per biscuit

Calories: 74kcals
Fat: 4.2g (2.6g saturated)
Protein: 0.8g
Carbohydrates: 8.6g (2.6g sugars)
Fibre: 0.3g
Salt: 0.1g

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Ingredients

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

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Method

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.