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 a coarse sea salt…so really guys, go get some. Of course, instead of using Dark chocolate with the addition of mint oil, you could always use the amazing Mint Intense from the Lindt Excellence range and take it easy! Which naturally opens up other ideas for these little taste treats…how about Orange Intense thins? Chilli or Caramel thins? …Oh yes, thank you Lindt for the possibilities! 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!
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- 85 g spelt or whole wheat
- 110 g golden caster sugar
- 250 g unsalted butter, cubed
- 1 tsp Vanilla - Bean Paste BUY
- 85 g Cacao - Powder BUY
- Pinch Pink Salt Flakes BUY
- 180 g plain flour
- 60 g Chocolate - Callebaut dark callets BUY
- 5 Drop doTERRA - Peppermint Oil to taste BUY
Place whole grain and sugar into Thermomix bowl and mill 1 min/speed 10.
Add butter, vanilla, cacao and salt and mix 6 sec/speed 8.
Add flour and knead 30 sec/Interval.
Tip out onto floured Silpat mat and gather into a smooth disc. Wrap and freeze for 30 minutes.
Pre-heat oven to fan forced 180°C.
Roll dough out as thinly as possible between two pieces of baking paper. Use plenty of flour to prevent sticking. Use MC to cut into rounds and transfer to lined baking sheets.
Bake for 8-10 minutes. Remove and cool before coating.
Place chocolate into clean, dry Thermomix bowl and heat 15 min/37°/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.
Using a fork, coat each cookie with chocolate, tapping the sides of the bowl gently to remove excess chocolate. Place each dipped Thin onto a clean sheet of baking paper. If chocolate sets before all Thins are completed, reheat chocolate for approx. 5 min/37°C/speed 1.
Leave Thins to set before transferring to a container. Keep refrigerated.