NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Warm rhubarb and apple custard cake

Warm rhubarb and apple custard cake

Raita

Raita

Three-ingredient apricot and coconut balls

Three-ingredient apricot and coconut balls

Creamy French onion cob loaf dip

Creamy French onion cob loaf dip

{headline}

{headline}

Raspberry brioche pudding

Raspberry brioche pudding

3-Ingredient Lemonade Scones

3-Ingredient Lemonade Scones

Tim Tam Cheesecake

Tim Tam Cheesecake

{headline}

{headline}

Cinnamon Doughnut Cheesecake with Jam Sauce

Cinnamon Doughnut Cheesecake with Jam Sauce

Frozen Raspberry Tim Tam Fingers

Frozen Raspberry Tim Tam Fingers

3-ingredient Coconut Rough Fudge

3-ingredient Coconut Rough Fudge

3-Ingredient Shortbread

3-Ingredient Shortbread

Camembert and Potato Bake

Camembert and Potato Bake

Toffee Apple Cheesecake

Toffee Apple Cheesecake

Salted Caramel Dumplings

Salted Caramel Dumplings

  1. Home
  2. chocolate cookie recipe

Chocolate mint heart biscuits

Show someone how special they are to you with a batch of chocolate mint heart biscuits - by Barbara Northwood
  • 28 Jan 2016
Chocolate mint heart biscuits
Cook: 45 Minutes - medium - Makes 12 - Vegetarian - nut-free
Proudly supported by

Show someone how special they are to you with a batch of chocolate mint heart biscuits

Ingredients

125 g unsalted butter, chopped, at room temperature

½ cup caster sugar

1 tsp vanilla essence

1 egg

¼ cup cocoa powder

¾ cup plain flour

¾ cup self-raising flour

50 g dark chocolate, melted

Mint ganache

150 g dark chocolate, 
 finely chopped

⅓ cup thickened cream

¼ tsp peppermint essence

Method

  1. Lightly grease two large oven trays. Line with baking paper.
  2. To make mint ganache, place chocolate, cream and essence in a small saucepan. Stir over a low heat until smooth. Transfer to a small bowl. Refrigerate for about 
30 minutes, or until spreadable.
  3. Meanwhile, beat butter, sugar and essence in a small bowl of an electric mixer until light and fluffy. Beat in egg. Transfer to a large bowl. Stir in cocoa and combined sifted flours. Turn out onto a lightly floured surface. Knead gently until smooth.
  4. Roll out dough between two sheets of baking paper until ½cm thick. Using a 6cm heart-shaped cutter, cut out 24 hearts, re-rolling dough once. Place 4cm apart on prepared trays.
  5. Cook in a moderately slow oven (160C) for about 20 minutes, or until firm to touch. Cool on trays.
  6. Spoon melted chocolate into a small snap-lock bag. Squeeze into one corner. Twist bag and snip tip. Drizzle chocolate over half the biscuits. Pipe hearts and love messages on remaining biscuits (as pictured). Stand at room temperature to set.
  7. Sandwich one of each type of decorated biscuit with a scant tablespoon of ganache. Repeat with remaining biscuits and ganache. These can be stored in an airtight container for up to three days.
  • Baking
  • edible chocolate gift
  • chocolates for valentine s day
  • chocolate cookie recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Warm rhubarb and apple custard cake

Warm rhubarb and apple custard cake

Raita

Raita

Three-ingredient apricot and coconut balls

Three-ingredient apricot and coconut balls

Creamy French onion cob loaf dip

Creamy French onion cob loaf dip

{headline}

{headline}

Raspberry brioche pudding

Raspberry brioche pudding

3-Ingredient Lemonade Scones

3-Ingredient Lemonade Scones

Tim Tam Cheesecake

Tim Tam Cheesecake

{headline}

{headline}

Cinnamon Doughnut Cheesecake with Jam Sauce

Cinnamon Doughnut Cheesecake with Jam Sauce

Frozen Raspberry Tim Tam Fingers

Frozen Raspberry Tim Tam Fingers

3-ingredient Coconut Rough Fudge

3-ingredient Coconut Rough Fudge

3-Ingredient Shortbread

3-Ingredient Shortbread

Camembert and Potato Bake

Camembert and Potato Bake

Toffee Apple Cheesecake

Toffee Apple Cheesecake

Salted Caramel Dumplings

Salted Caramel Dumplings

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Only $6 for 6 Issues!-SAVE 79%*

Shop This Offer
Only $6 for 6 Issues!