Chocolate mint biscuits
Basic biscuit dough:
250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
2 cups (300g) plain flour
1 eggwhite, beaten until foamy
¼ cup (55g) caster sugar
2 x 125g packets after-dinner chocolate mints
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Roll chilled Basic Biscuit Dough out between two sheets of baking paper to about 3mm thickness. Use a 4.5cm square biscuit cutter or knife, cut out 48 squares the same size or slightly larger than chocolate after-dinner mints. Place on prepared trays.
3. Bake for 10 minutes, until just beginning to colour on top and slightly darker on edges. Cool on trays for one minute. Turn half of biscuits over and top underside with an after-dinner mint. Immediately top each with a remaining biscuit square, pressing together lightly. Leave to cool completely before storing in an airtight container.