Easy Vegan Choc Mint Biscuits

There are some foods that are just meant to be paired together. Like iconic duos of mac ‘n cheese, pie and sauce, vegemite and toast; choc mint is a classic flavour combination. If you’re craving something that might remind you of the supermarket favourite since 1960s, these easy vegan choc mint biscuits will satisfy nostalgic and sweet cravings.

Easy Vegan Choc Mint Biscuits

This recipe couldn’t be any easier. With only the most basic of pantry ingredients, little kneading and no resting time for the dough, this will soon become a go-to recipe. It’s up to you whether you let the icing set or eat the biscuits warm with sticky icing.

Make these biscuits on the smaller side of 1 – 2 bites. The dough will yield about 25 biscuits, enough to satisfy any craving with plenty of left overs. Lovely with a coffee but these biscuits are especially nice with a cup of tea. Tea and peppermint – another iconic pairing.

Vegan Choc Mint Biscuits

If you're craving something that might remind you of the classic supermarket favourite since the 1960s, these easy vegan choc mint biscuits are a must.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 25
Calories 100 kcal

Equipment

  • Baking Sheet (large)
  • Wire Rack (large)
  • Stand Mixer or Large Mixing Bowl and Wooden Spoon/ Beater
  • Fine Sieve
  • Rolling Pin
  • Cookie cutters small size

Ingredients
  

Vegan Choc Mint Biscuits

  • 200 grams Plain Flour
  • 25 grams Cocoa Powder
  • 150 grams Butter I use Nuttelex
  • 80 grams Brown Sugar
  • Pinch of Salt

Mint Icing

  • 100 grams Icing Sugar plus extra for dusting
  • 1 teaspoon Peppermint Extract
  • 1 tablespoon Water
  • Sprinkles to decorate

Instructions
 

  • Preheat oven to 180°.
  • Line baking tray and set aside.
  • Sift the flour, cocoa powder and salt into the mixing bowl and mix to combine.
    200 grams Plain Flour, 25 grams Cocoa Powder, Pinch of Salt
  • Add the butter and sugar and beat on medium until the dough forms into a ball.
    150 grams Butter, 80 grams Brown Sugar
  • Dust the bench with icing sugar and roll the dough to about a 5mm thickness. Cut the dough with your chosen cookie cutters and place on the lined baking tray.
  • Cook for 10 – 12 minutes, until the biscuits are firm to the touch. Allow to cool on baking tray for 2 minutes then place on a wire rack to cool completely.

Mint Icing

  • Sift the icing sugar into a bowl, add water and peppermint extract and stir to combine. The icing should be quite thick.
    100 grams Icing Sugar, 1 teaspoon Peppermint Extract, 1 tablespoon Water
  • Starting from the centre of the biscuit drop a small amount of icing and smooth out toward the edges, leaving a small gap between the icing and edge of the biscuit.
  • Decorate with sprinkles and leave icing to set. The time needed for the icing to set will vary depending on weather but allow 1 – 2 hours. Eat several biscuits while waiting for the icing to set.

Notes

These biscuits will store well for up to two weeks in an airtight container. The biscuits will soften slightly but not in a nasty way, crisp or slightly soft every bite is still delicious.
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Nutrition

Calories: 100kcalCarbohydrates: 13.8gProtein: 1gFat: 4.7gSaturated Fat: 1.1gSodium: 63mgPotassium: 38mgFiber: 0.5gSugar: 7.1gCalcium: 5mgIron: 1mg
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