Makes 30
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A biscuit classic favoured largely in Australia and New Zealand, chocolate mint slices remain a delectable treat we fondly remember from our childhood. Instead of reaching for the clean and crisp packages, now, you can whip up your own with your best selections of dark chocolate and peppermint essence – all for that divine fusion of rich and refreshing.


  • 100 g butter, softened
  • ½ cup (110 g) caster sugar
  • 1 egg yolk
  • 1 cup (150 g) plain flour
  • 1½ tbsps dutch-processed cocoa
  • 300 g dark chocolate, chopped coarsely
  • 3 tsps vegetable oil


  • 1½ cups (240 g) icing sugar
  • ¼ tsp peppermint essence
  • 1 tbsp hot water

Preheat oven to 180 C. Grease two large oven trays; line with baking paper.


Beat butter and sugar in a medium bowl with an electric mixer until smooth. Beat in egg yolk until well combined. Stir in sifted flour and cocoa to form a soft dough. Shape into a disc, enclose in plastic wrap; refrigerate for 30 mins.


Roll dough between two sheets of baking paper until 5 mm thick. Using a 4.5 cm round fluted cutter, cut out cookies; place 2.5 cm apart on trays. Repeat rolling and cutting with dough scraps until all dough is used.


Bake cookies for 12 mins or until a cookie can be pushed gently without breaking. Leave on trays for 5 mins before transferring to wire racks to cool.


Meanwhile, make peppermint icing. Stir ingredients in a small bowl until smooth.


Spread 1 tsp of peppermint icing evenly on each biscuit. Place cookies on a large wire rack over an oven tray; stand until icing is completely set.


Place chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until smooth. Remove bowl from pan; stir in oil. Transfer to a small jug. Pour a small amount of chocolate over centre of cookies, allowing it to flow to completely cover cookie (use the back of a spoon or palette knife to spread over cookies). Stand on wire rack until set.

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