Spread the icing mixture onto the cookies and leave to set.Combine the icing sugar, peppermint essence and hot water until it makes a smooth spreadable paste. Once the cookies are cooled make the peppermint cream.Leave the cookies to cool on the tray until firm and then place on a wire wrack to cool.Roll out the second disc of dough while the first is baking and then bake that when the first tray is done. Using a small circular cookie cutter cut circles from the dough and place onto the prepared baking tray. Remove one disc of dough from the refrigerator and roll out between two sheets of baking paper until approximately 6mm thick.

Remove the dough from the food processor and divide into two and flatten into a disc and wrap each disc in cling film and refrigerate for an hour.Add the flour and cocoa and process until it starts to come together in a ball. To make the cookies, combine the butter, sugar and egg yolk in a food processor fitted with a steel blade and process until well combined.Preheat the oven to 180 celsius (350 farenheit) and prepare two baking trays by lining them with baking paper.I think next time I’m going to try an orange flavouring……mmmm chocolate orange! You could even substitute the peppermint flavouring for another flavouring essence. While I’ll admit making your own Chocolate Mint Cookies at home is a little fiddly, the great thing about it, apart from knowing every single ingredient that goes into making it, is the fact you can increase or decrease the intensity of the peppermint to meet your tastes. Melting chocolate aside, my cookies taste pretty close to the real thing. The only thing that didn’t go according to plan was the fact I happened to pick two especially humid days in Brisbane to make and photograph my creations. Once set the whole cookie was dipped in a bowl of melted dark chocolate and left to set. The peppermint icing was spread over the top of the biscuit and left to set. So with the base nailed down I decided to tackle the filling, and for this I went with a simple combination of icing sugar and peppermint flavouring oil. The base is crunchy, then it has a creamy middle and chocolate coating. One of the great things about a mint slice is the combination of textures. I started with a crunchy chocolate cookie base. Mint Slice is one of my fiance’s all time favourite biscuits, so I wanted to try my hand at creating my own version for him. From what I’ve been told it’s similar to the Thin Mint Cookies that the US Girl Scouts sell. It’s a chocolate cookie topped with a mint cream which is then smothered dark chocolate. In Australia we have a cookie called Mint Slice and it’s absolutely delicious. Serve these lovely cookies after dinner with a cup of coffee or tea.

Silk dark chocolate peppermint creamer