Chocolate and mint. A classic pairing found in two of the most popular recipes on the blog (No-bake Chocolate Mint Slice and Mint Aero Traybake). And now also featuring in these Mint Chocolate Melting Moments.
I decided to make a mint buttercream to sandwich my Melting Moments together, but there are numerous flavors that would work equally well here – vanilla, chocolate, raspberry. Choose your favorite and go with that! I use 2oz/55g/½ stick of butter mixed with 4oz/110g/1 cup icing sugar to make my buttercream, which I flavored with a couple of drops of mint extract and some green food coloring.
Melting Moments are so named because they are a light, melt-in-the-mouth shortbread. The classic recipe doesn’t use chocolate, but these are equally good and make about 14 double sandwich cookies.
A full thumbs up from Little Miss Traybakes on these. They definitely didn’t stay in the biscuit tin for too long!
8oz/225g/2 sticks butter
3oz/85g/¾ cup icing sugar (powdered sugar)
2oz/55g/½ cup cornflour (corn starch)
6oz/170g/1½ cups plain flour (all-purpose flour)
4 tbsp cocoa powder
1 tsp vanilla extract
1. Cream the butter and sugar together until light and fluffy.
2. Mix in the remaining ingredients until fully incorporated and place the cookie dough in the refrigerator for about 30 minutes.
3. Using approximately 1 tablespoon of cookie dough, roll into a ball and place on a lined baking sheet, leaving a little room for spreading. Flatten slightly with a fork, making a ridged pattern on the top.
4. Bake at 350F/180C for 12-15 minutes. Remove and leave to cool on a wire rack before sandwiching together with buttercream.
Pin It For Later!