Mint half-moons

Mint half-moons

Makes 20-25 approx. 1 hour
Mint half-moons
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    Chocolate dough

    • 135 g Dansukker Organic Icing Sugar
    • 1 pinch of salt
    • 5 g bicarbonate of soda
    • 180 g plain flour
    • 40 g cocoa powder
    • 150 g butter at room temperature

    Mint filling

    • 240 g Dansukker Organic Icing Sugar
    • 10 g Dansukker Vanilla Sugar
    • 150 g salted butter at room temperature
    • Mint oil as flavouring NB: Only use a very small amount.

    Set the oven temperature to 175°C.

    Combine all the ingredients in a bowl and work them into a smooth dough using your fingertips.

    Roll out the dough about 3 mm thick with a little flour and place it on a sheet of parchment paper. This quantity of dough will fill two sheets. If possible, refrigerate or freeze the rolled-out dough for 5-10 minutes to help the biscuits hold their shape.

    Cut out circles with a round cutter or glass, and then cut the circles in half. Space the biscuits out, as they will spread slightly during baking. Bake for about 8-12 minutes. NB: The baking time can vary between ovens. Remove the biscuits and leave to cool.

    Mint filling: Mix all the ingredients except the mint oil into a smooth paste using a rubber spatula. Flavour with mint oil and put in a piping bag.

    Pipe a little filling onto the reverse side of half of the biscuits and attach the other biscuits.

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