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Homemade mint creams

This weekend we are posting a recipe for our weekend crafts. But this recipe you are really going to want to try for yourself. These homemade mint creams are delicious as a gourmet treat and ideal for a decadent desert when entertaining.


For chocolate wafers

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 tsp each: salt and baking soda
  • 1 cup unsalted butter, slightly softened
  • 3 tbsp whole milk
  • 1 tsp pure vanilla extract

For frosting

  • 1/4 cup butter, softened
  • 3 1/2 cups icing sugar, sifted
  • 1 tbsp peppermint extract
  • 2 egg whites
  • 2 tbsp water

For whipped cream

  • 1 cup heavy whipping cream
  • 1/2 vanilla bean, seeds scraped out
  • 1 tsp honey


1. To make the wafers, combine the flour, cocoa powder, sugar, salt and baking soda in the bowl of a food processor. Pulse several times to thoroughly mix ingredients.

2. Cut the butter into cubes and add to the mixer. Pulse to combine until the mixture becomes crumbly.

3. In a small bowl, mix together the milk and vanilla. With the motor running, slowly pour the milk mixture into the processor until the cookie mixture forms a dough, clumping around the blade.

4. Transfer the dough onto a cutting board and knead a few times to be sure all ingredients are blended completely. Form the dough into a log about 16cm long and wrap in waxed paper. Refrigerate the dough until firm, at least 1 hour.

5. Preheat the oven to 180°C and line two baking sheets with parchment paper. Slice the log of dough into ΒΌ" rounds and lay them 4 cm apart on the baking sheet. Bake for 10 to 12 minutes, rotating sheets halfway through baking time. Cool the cookies completely on baking sheets.

6. To make the frosting, cream the butter in a large bowl with an electric mixer for 2 minutes. Add the remaining ingredients and mix on high speed until smooth and fluffy, about 5 to 10 minutes. If frosting is too stiff, beat in a few drops of water. Spoon into a large piping bag fitted with a plain tip.

7. For the whipped cream, beat the cream with the vanilla seeds and honey in a medium bowl with an electric mixer until stiff peaks form. Spoon the piping bag fitted with a plain tip.

8. To assemble, ice half the wafers with peppermint frosting and half with whipped cream. Stack the topped biscuits four or five cookies high. Refrigerate at least 4 hours or overnight.

NOTE: Store wafers in an airtight container for up to two weeks.


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