Better than store-bought for sure! It's a three-part process but definitely worth the delight in biting into your own fancy chocolate and mint biscuit. The recipe from @kitchenoftreats can be easily adapted to be gluten and dairy free. These store well in the freezer.

Makes 24-28

1 c flour of choice

1/3 c cocoa

60 g butter or non-dairy spread

1/2 c  sugar

1 egg


1 1/2 c icing sugar

4 tsp milk of choice

1/2 tsp peppermint essence

1 Tbsp jam mixed with a little hot water


250 g dark chocolate (I use Whittaker's 72%)

Sift flour and cocoa in a small bowl and set aside.

In a large bowl cream butter and sugar until pale and fluffy, Mix in egg, Mix in flour and cocoa to make a dough. Wrap in a plastic bag and chill in fridge for half an hour.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Roll out dough to 4-5 mm thick in between 2 sheets of baking paper and cut out circles. My cutter was 4.5cm wide. Place on baking sheets 5 cm apart. Bake for 10 minutes, rotating the trays halfway through. Leave on the trays for a few minutes before transferring to a wire rack to cool completely.

Make the filling by mixing all the ingredients together until a pliable dough forms. Wrap and chill in fridge until firm enough to roll out.

Lay out your chocolate biscuits on a wire rack and brush each one with jam. Put the rack on top of a baking tray lined with baking paper.

Roll creme filling out to 4-5 mm thick in between 2 sheets of baking paper dusted with icing sugar and cut into circles. Place one on top of each biscuit, the jam will keep it in place. 

Melt the chocolate and coat each one in chocolate using 2 forks. Return to the wire rack to set.