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.
Stand Mixer or Large Mixing Bowl and Wooden Spoon/ Beater
Fine Sieve
Rolling Pin
Cookie cutters small size
Ingredients
Vegan Choc Mint Biscuits
200gramsPlain Flour
25gramsCocoa Powder
150gramsButterI use Nuttelex
80gramsBrown Sugar
Pinch of Salt
Mint Icing
100gramsIcing Sugarplus extra for dusting
1teaspoonPeppermint Extract
1tablespoonWater
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.
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.The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.