5 from 3 votes
Homemade Mint Slices - New Zealand's favourite biscuit made at home! Crispy chocolate biscuits topped with peppermint fondant and coated in chocolate. | thekiwicountrygirl.com
Homemade Mint Slices
Prep Time
1 hr 30 mins
Cook Time
14 mins
Total Time
1 hr 44 mins
Servings: 24 biscuits
  • 125 g butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (210g) flour
  • 1/2 cup cocoa powder sifted
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Peppermint Fondant
  • 1 1/2 cups icing sugar sifted
  • 3 1/2-4 tsp milk
  • 1/2 tsp peppermint extract
Chocolate Shell
  • 1 cup chocolate chips
  • 1 TBSP coconut oil
  1. Pre-heat the oven to 180°C/350°F

  2. Cream butter & sugar in the bowl of a stand mixer or using a hand mixer on high speed until light & fluffy.

  3. Add the egg and vanilla and beat until well combined.

  4. Add flour, cocoa powder, baking powder & salt and mix in well.

  5. Using your hands, form the dough into a ball and place on a lightly floured surface. Using a floured rolling pin roll out the dough until it is approximately 5mm thick. Using a 48mm (1 & 7/8 inch) round cookie cutter, cut out the biscuits and lay out on a lined baking tray.

  6. Bake for 12-14 minutes until the biscuits are starting to crisp up around the edges. Remove from the oven and allow to cool on the tray.

Peppermint fondant
  1. Add the icing sugar, milk & peppermint extract to a medium sized mixing bowl and combine using a spoon until the fondant comes together. If you need to, add slightly more milk and if it becomes too soft, add more icing sugar until you can form it into a ball with your hands.

  2. Take the fondant ball and place on a surface sprinkled with icing sugar. Sprinkle more icing sugar on the top and using a rolling pin, roll out until it is 4-5mm thick. If the fondant sticks to the rolling pin, sprinkle with more icing sugar. 

  3. Using the same 48mm (1 & 7/8 inch) round cookie cutter, cut out fondant circles and place them on the cooled biscuits.

Chocolate Shell
  1. Melt the chocolate chips & coconut oil in a medium sized microwave bowl for about 1 minute, stirring every 30 seconds, until melted and smooth.

  2. Have a baking tray lined with baking paper or a silpat liner ready to place the chocolate covered biscuits on.

  3. Take the fondant topped biscuits and dip into the chocolate - make sure you get a good coating of chocolate on each one. Place on the prepared baking tray to set.

  4. Allow the chocolate to harden - if you are in a warmer climate, place them in the fridge for 15 minutes. 

  5. Store biscuits in an airtight container at room temperature for 5 days or in the fridge if you prefer.