Mint Slice Biscuits

Preheat oven to 180°C/ 350°F

Cream butter and sugar in the bowl of a stand mixer or using a hand mixer on high speed until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the flour, cocoa powder, baking powder, and salt and mix in well.

On a lightly floured surface, roll out the dough until it is 5m thick. Using a 48mm round cookie cutter, cut out the biscuits and lay them out on a lined baking tray.

Bake for 12-14 minutes until the biscuits are starting to crisp up around the edges. Remove from the oven and allow to cool on the tray.

Add the icing sugar, milk, and peppermint extract to a medium-sized bowl and combine using a spoon until the fondant comes together. If you need to, add slightly more milk and if it becomes too soft, add more icing sugar until you can form it into a ball with your hands.

Take the fondant ball and place it on a surface sprinkled with icing sugar. Sprinkle more icing sugar on the top and using a rolling pin, roll out until it is 4-5mm thick. If the fondant sticks to the rolling pin, sprinkle with more icing sugar.

Using the same 48mm cookie cutter, cut out fondant circles and place them on the cooled biscuits.

Melt the chocolate chips and coconut oil in a medium-sized bowl over a water bath, making sure water doesn’t touch the bottom of the bowl. Stir until the chocolate is melted and smooth.

Have a baking tray lined with baking paper ready to place the chocolate-covered biscuits on. Before the chocolate sets, shake the tray to allow the chocolate to cover the biscuits completely and is smooth on top. Allow the biscuits to set and melt more chocolate to cover the bottoms and do the same for the bottoms.