AFTER-DINNER MINT BISCUITS

Makes 10 biscuits PREP TIME: 40 minutes + 15 minutes cooking time + time to chill and cool

• 1 cup (160g) icing sugar, sifted • ½ cup (50g) Dutch-processed cocoa powder, sifted • 225g cold butter, cubed • 1 egg yolk

For the mint filling

• 160ml pouring cream • 180g dark chocolate (56% cocoa), finely chopped • 2-4 drops peppermint extract • 3 peppermint sweets, crushed

1. Pulse flour, icing sugar, cocoa and a pinch of salt in a food processor to combine. Add butter and pulse till the mixture has a sandy texture. Add the yolk and process until the mixture just comes together. Turn out onto a floured surface and gently knead to form a dough. Form into a log 5cm in diameter and oil until smooth. Wrap in clingfilm and refrigerate 1 hour.

2. Preheat oven to 180ºC (160ºC fan). Unwrap dough; cut into 5mm-thick slices. Place 3cm apart on 2 baking trays lined with baking paper, and bake 10-12 minutes or until edges are firm (swap trays halfway through cooking). Cool slightly on trays, then remove to a wire rack to cool completely.

3. To make the filling, place cream in a saucepan over medium heat and bring to a simmer. Place chocolate in a heatproof bowl, pour cream over, set aside to melt (about 5 minutes) then stir until smooth. Add peppermint extract and set aside to cool to spreading consistency. Stir in crushed sweets.

4. To assemble, spoon a little filling onto half of the biscuits and sandwich with the remaining biscuits.