Mint slice biscuits have been one of my favourite treats for as long as I can remember. But I never thought it was possible to make your own that are even better than the original (big claim I know - but seriously try them!) 


I made mint thins with my sister at Christmas. The recipe came from The House of Yumm. Lets just say they were incredible!! The mint fondant was smooth and decadent coupled with dark chocolate to balance it out. But for me they were missing the crunch that I love about the chocolatey biscuit of a mint slice!


So when I got home from Christmas in melbourne, I made it my challenge to make the perfect mint slice..... insert below recipe.... A combination of The House of Yumm mint patties and a delicious chocolate biscuit!

ps. No they are anything but healthy, but if you have followed me for a while you will know I just love to bake. If you are new here - well I love to bake (and eat) just about anything - and everything in moderation right?

Mint Slice Biscuits


100g unsalted butter, at room temperature

½ cup caster sugar


1 tsp vanilla extract

1 cup plain flour

⅓ cup cocoa powder

300 g dark chocolate (70% cocoa solids), melted

2tsp oil (coconut oil or canola are best)


1/2 cup sweetened condensed milk

2 1/2 teaspoons peppermint extract

3 cups powdered sugar


Place butter and sugar in a bowl, and stir until combined. Add egg and vanilla, and stir until combined. Sift flour and cocoa into the bowl of an electric mixer. Add butter mixture and mix on low speed until a soft dough forms. Shape into a disc and roll out between 2 sheets of baking paper until 5 mm thick. Chill for 15 minutes to firm.

Preheat oven to 180°C. Using a 5½ cm round cutter, cut out 30 rounds, re-rolling scraps if necessary. Place biscuits 2 cm apart on 2 lined oven trays. Bake for 15 minutes or until starting to firm. Cool on trays for 5 minutes before transferring to a wire rack to cool completely; biscuits will firm on cooling.

In a medium size bowl mix the sweetened condensed milk, peppermint extract, and powdered sugar together until thick dough forms. Roll 1½ tsp of mixture into a ball. Repeat with remaining mixture until you have 30 balls. Place 1 ball in the centre of each biscuit and gently press until fondant covers base of biscuit.

Place chocolate in a small heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Stir until melted. Turn off heat, keeping bowl over water. Stir oil into chocolate. Using a fork, lower biscuits into chocolate to coat. Gently shake off excess chocolate, then place on a lined oven tray. Stand at room temperature for 3 hours or until set. Store in an airtight container for up to 2 weeks.