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FROM ANNABEL’S BLOG

Chocolate peppermint biscuits

Annabel’s mint-and-chocolate favourite. The trickiest part may be waiting for the chocolate to set.

20 minutes prep + baking & freezingYield depends on biscuit size
Chocolate-dipped peppermint biscuits with fresh mint leaves

WHAT YOU’LL NEED

Ingredients

  • ½ cup oat flour; ½ cup gram flour
  • 1 tsp coconut flour; 2 tbsp cacao powder
  • ⅛ tsp salt; ¼ tsp bicarbonate of soda
  • 2 tbsp butter
  • ¼ cup maple syrup
  • 1½ tsp food-grade peppermint extract
  • 100g dark chocolate

LET’S MAKE SOMETHING LOVELY

The method

  1. Combine flours, cacao, salt and bicarbonate. Work in butter, syrup and 1 tsp peppermint extract to make dough.
  2. Roll thinly between baking-paper sheets. Freeze for 15 minutes and cut out biscuits.
  3. Bake on a lined tray at 180°C, checking from 4 minutes; timing depends on thickness. Cool, then freeze for an hour.
  4. Melt the chocolate gently with the remaining extract. Dip the biscuits, then freeze on baking paper until set. Store in the freezer.
A little note

Use 240ml cups. Contains butter, so this version is not dairy-free. For gluten-free baking, use certified gluten-free oats and check labels.

Concise adaptation from Annabel Caulfield, Purple Vitality Blog (adapted from Elana’s Pantry) . Ingredients and method are provided here so you can cook without leaving the site.

Check all labels for allergens. These recipes offer general inspiration and are not a personalised eating plan. Health disclaimer.

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