Choc-Mint Sandwiches

I was inspired by the mint slice cake to attempt something else minty and chocolatey, and also transportable. I adapted my favourite gingerbread recipe to make it chocolate (and not gingery at all), and then added some fun fillings to make a really tasty combination.

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For the Biscuits
1/4 Cup Golden Syrup
200g Butter, split into two 100g lots
1/2 Cup Brown Sugar
1 Egg
2 Cups Flour
1/4 Cup Self-Raising Flour
1 Teaspoon Bicarb Soda
1/4 Cup Cocoa

For the filling
1 Cup Icing Sugar
70g Butter
1 tsp Peppermint Essence
150g Dark Chocolate

Directions

1. Preheat oven to 180C
2. Cream 100g butter and sugar
3. Mix the egg into the sugar and butter
4. Add the dry ingredients and mix well
5. Melt the Chocolate and second lot of butter together, mix into the rest of the ingredients.
6. Take the mixture out of the bowl, and knead it lightly.
7. Roll it out quite thin, and cut out an even number of circular biscuits. Place them on lined/greased baking trays
8. Cook for approximately 15 minutes.
9. Leave to cool in trays for around 15 minutes, then remove from tray.
10. Beat the icing sugar, butter for the icing, and the peppermint essence together to form a thick icing.
11. Melt the chocolate, and spread a thin layer on the underside of each biscuit.
12. Place a small dollop of mint icing on top of a layer of chocolate,

and then sandwich another biscuit on top, squashing together to spread the mint icing out.

13. Leave to set.
14. Eat.