Chocolate Mint Thins
One of my faves. Minty, chocolatey, crunchy. Whats not to love? Perfect for gifting if you can resist eating them yourself. Box them up, ribbons! DONE
So a day that starts with chocolate is always going to be a good day, am I right? I think so….I have played around with these for a while and am finally getting them on here! Love the little crunch you get from the whole grain component, love the little hit of salt you occasionally get if you use pink salt flakes…so really guys, go get some.
Using dark chocolate is pretty traditional with mint, but then so is orange (cue the doTERRA wild orange oil) or cinnamon. Or go with the Callebaut Gold chocolate and you have caramel mint thins...not going to get thinner by making those, but hello! DELISH!
The dipping of the biscuit can be problematic, so drizzling after the fact hides a lot of sins, but is entirely up to you my little chocolatiers!
Here are a few more of our naughty chocolate coated delectables for you to be getting all organised:
Coconut Stuffed Chocolate Dates
White Chocolate Minty Truffles
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cookies
- 85 Grams spelt or whole wheat flour
- 110 Grams raw caster sugar BUY
- 250 Grams unsalted butter cubed BUY
- 1 Teaspoon vanilla bean paste BUY
- 85 Grams cocoa powder BUY
- Pinches pink salt flakes BUY
- 180 Grams bakers or strong flour
-
The Coating
- 60 Grams chocolate dark callets BUY
- 1 Tablespoon coconut oil
- 5 Drops doTERRA Peppermint Oil to taste BUY
- pink salt flakes to garnish (optional) BUY
Do
- 1
Place flour, sugar, butter, vanilla, cocoa and salt into the Thermomix bowl and mix 6 sec/speed 8.
- 2
Add flour and knead 30 sec/Interval/dough setting.
- 3
Tip out onto floured Silpat mat and gather into a smooth disc. Wrap and refrigerate for 30 minutes.
- 4
Pre-heat oven to fan forced 180°C.
- 5
Roll dough out as thinly as possible on a floured silpat mat. Use plenty of flour to prevent sticking. Use MC or scone cutter to cut into rounds and transfer to lined baking sheets.
- 6
Bake for 5 minutes. Remove and cool before coating.
- 7
Place chocolate into clean, dry Thermomix bowl and heat 15 min/37°C/speed 1. Scrape down sides of bowl if necessary. The chocolate should be very runny and liquid. Continue to heat if required. Add peppermint oil towards the end and allow it to incorporate as the chocolate is stirred. Pour the chocolate into a flat tray that you can place into the microwave if necessary to warm up the chocolate if it starts to set.
- 8
Using a fork, coat each cookie with chocolate, tapping the sides of the tray gently to remove excess chocolate. Place each dipped Thin onto a clean sheet of baking paper.
- 9
Leave Thins to set before transferring to a container. Keep refrigerated.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
