Mint half-moons
Ingredients
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.
The recipe was made by
