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.

Katy's Extremely Chocolate Brownie

Katy's Extremely Chocolate Brownie
(adapted from a recipe by Donna Hay)

*picture coming next time I bake this :)*

Ingredients
200g 70% Cocoa Dark Chocolate
250g Butter
1 3/4 cups Brown Sugar
4 Eggs
1/3 cup Cocoa Powder
1 cup Plain Flour
1/4 teaspoon Baking Powder
150g White Chocolate Chips

Directions

1. Preheat Oven to 160C.
2. Melt the chocolate and butter together, allow to cool slightly.
3. Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
4. Add the melted chocolate mixture and mix until combined.
5. Mix in the white chocolate chips.
6. Pour into a 23cm (9 in) square lined tin.
7. Bake for 30-35 minutes or until set.
8. Cool in the tin.
9. Cut into slices and eat!

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Make this recipe gluten and lactose free by;

1. Ensuring your chocolate is gluten free - Lindt or Whittakers can be good for this.
2. Using lactose-free margarine instead of butter.
3. Using a gluten-free flour (White Wings gluten free flour is good)
4. Omitting the white chocolate chips, or replacing them with chopped nuts of your choice, or more of the chocolate used in the batter chopped roughly.

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