IF there is one thing that captures the quiet splendour of British afternoon tea, besides a properly brewed cup of Earl Grey, it is the mint chocolate biscuit.
Wholesome, nostalgic and just a bit cheeky, this dainty delight offers the perfect balance of crumbly shortbread, cool peppermint fondant and the signature snap of glossy dark chocolate.
And on Mothers Day, what better way to show a little love than with a homemade version of a classic in an elegant box or on a silver tray?
Behind each polished disc lies a labour of love, a masterclass in patience and that most British of virtues – restraint.
The most challenging step for this treat is tempering chocolate, an essential process to achieve that high-shine finish similar to polished leather.
Three different chocolates come together to make a resplendent treat full of nostalgia and love. — Photos: LOW BOON TAT and ARIQ HIDAYAT/The Star
Properly tempered chocolate is the tuxedo of the baking world: smooth, snappy and gorgeously glossy. Tempering is all about chemistry and control.
First, melt two-thirds of the chocolate to around 44°C, coaxing it into a glossy liquid. Then stir in the remaining third to lower the temperature to 32°C. Patience is key.
Stir gently, take the temperature often and trust the process. If your chocolate sets with a mirror-like shine and a nice snap even at room temperature, you’ve nailed it.
That refreshing tingle on the tongue? It is all down to peppermint, and quality matters. Always opt for pure peppermint extract over imitation essence.
While the latter may get the job done, it often has a harsh, synthetic edge that lacks the clean, herbal brightness of true peppermint oil.
Freezer-chilled fondant is stamped with a 3cm round cutter, then placed onto the baked 5cm round shortbread base.
You can usually find it in the baking aisle of well-stocked supermarkets, health food shops or online from reputable suppliers.
A little goes a long way, so one small bottle will see you through many batches of biscuits and the odd hot chocolate too.
Serve the biscuits on your best china with a pot of mint tea or nestled in a gift box lined with tissue paper.
Here is to mums everywhere who – like tempering chocolate – demand care, consistency and possibly a bit of luck.
Mint chocolate biscuits
Biscuit base
120g unsalted butter
60g castor sugar
120g plain flour
60g rice flour
¼ tsp salt
The tempered chocolate coats the biscuit thoroughly with milk chocolate piped on top as decoration
Mint fondant
50g white chocolate
50g unsalted butter
100g icing sugar, sifted
1 tsp pure peppermint extract
Chocolate coating
300g dark chocolate, separated
Garnish
50g milk chocolate
Tempering chocolate involves careful melting and cooling.
Directions
Beat butter and sugar until combined but not whipped. Sift in the flours and salt, and mix until the dough comes together.
Roll between baking paper to 5mm thick, then chill until firm.
For the fondant, melt white chocolate gently, then cool slightly.
Beat butter and sugar until pale, then fold in the cooled chocolate and peppermint extract. Spread into a 20x7cm rectangle and freeze.
Heat oven to 160°C. Stamp out 24 rounds from the chilled dough with a 5cm round cutter. Bake for 25 minutes until golden. Cool completely.
Remove fondant from the freezer and stamp out 24 discs of peppermint fondant with a 3cm round cutter and keep chilled until needed.
To make the chocolate coating, melt 200g of the dark chocolate in a bain-marie until it reaches 44°C on a cooking thermometer.
Remove bowl from heat and add the remaining 100g of dark chocolate, stirring until it melts and cools to 32°C.
To assemble the biscuits, dip the bottom of the shortbread biscuits into the tempered chocolate and chill them chocolate-side up for about five minutes in the refrigerator.
In the meantime, keep the remaining chocolate runny in the bain-marie but not exceeding 32°C.
Flip the biscuit onto a cooling rack and place a disc of peppermint fondant in the centre of each biscuit.
Spoon the tempered chocolate on top, allowing it to overflow the sides to cover the whole biscuit.
To decorate, fill a small piping bag with milk chocolate and seal with a knot.
Place bag in a pot of boiling water or microwave oven, squeezing it to ensure the chocolate melts evenly.
Cut the tip off and pipe the milk chocolate in thin stripes across each biscuit, then leave to set fully.
Sticky chocolate with a dull surface is a sign of untempered chocolate.
Simply place them in the refrigerator and serve cold because they are still delicious. You can always make another batch and try again.
