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!
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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
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The Coating
- 60 Grams chocolate dark callets BUY
- 5 Drops doTERRA Peppermint Oil to taste 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.
- 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.
