CHOCOLATE BISCUIT

1. Beat the butter and sugar until smooth with no lumps of butter remaining.
2. Add the egg and vanilla and mix to combine.
3. In a separate bowl, sieve together the flour, cocoa powder, baking powder, and salt.
4. Add the sieved ingredients to the butter mixture and mix until it just comes together as a dough.
5. Press the dough into an even, flat disc and wrap in plastic wrap, then chill in the refrigerator for a minimum of 60 minutes.
6. Heat the oven to 160°C, fan forced.
7. On a lightly floured workbench, roll the chilled dough to approximately 5mm in thickness.
8. Cut 50mm discs out of the dough and transfer them onto a lined baking tray.
9. Bake in the preheated oven for 15 minutes, then allow to cool completely at room temperature.

MINT CREAM

1. Mix the sieved icing sugar together with the softened butter and vanilla to combine.
2. Heat the cream in a small saucepan over an induction cooktop on setting 4.
3. Just prior to coming to the boil, remove the cream from the heat and add it to the butter mixture while continuing to mix to combine.
4. Add the peppermint oil and mix to incorporate.
5. Transfer the mint cream into a piping bag fitted with a 10mm round nozzle and pipe a flattened dome onto each chocolate biscuit.
6. Allow to stand at room temperature for approximately 2 hours to allow the mint cream to form a crust.

Note: Peppermint or mint oil can vary drastically depending on the brand. The amount required may change depending on the brand. You may wish to start with a smaller quantity and increase it after taste testing.

CHOCOLATE COATING

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Dip each of the prepared biscuits into the tempered chocolate, then gently remove any excess chocolate before transferring onto a sheet of baking paper to set.

Note: Store in an airtight container at room temperature for up to 14 days. This recipe can be halved with no changes to the method.