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Round chocolate cakes sandwiched with green buttercream, all stacked on top of each other Tried & Tested

Chocolate mint kisses

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2.875 stars based on 8 ratings

Delightfully tasty, this recipe is great to make on a Sunday afternoon. Serve with traditional english tea in fine china.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the biscuits

For the filling

  • 50g 1⅞ oz Butter (unsalted)
  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Green food colouring a few drops
  • Peppermint extract 2-3 drops to taste (we use Nielsen-Massey) Peppermint extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Beat the butter and sugar together in a bowl until light and creamy.

    Ingredients for this step

  3. Classic mode Step 3

    Add the flour and drinking chocolate or cocoa powder, to make a soft dough. Bring the dough together with your hands then roll into about 20 balls.

    Ingredients for this step

  4. Classic mode Step 4

    Place the balls of dough onto 2 ungreased baking trays, allowing room for them to spread when baked. Flatten each slightly with a fork.

  5. Classic mode Step 5

    Bake the biscuits for 10 minutes. Then leave to cool on the tray.

  6. Classic mode Step 6

    While the biscuits cool, beat the butter and icing sugar together until smooth and creamy. Adding a drop of boiling water if necessary.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  7. Classic mode Step 7

    Colour with green food colouring and add a few drops of peppermint extract. Spread the icing on top of 10 biscuits and sandwich together with the other 10. Store in a cake tin for 1 week.

    Ingredients for this step

    • Green food colouring a few drops
    • Peppermint extract 2-3 drops to taste (we use Nielsen-Massey) Peppermint extract