• 100ml sunflower oil 125g sugar 125g plain flour 100g cocoa powder 1tsp vanilla extract ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt 1 cup mint leaves 1 large egg

Mint chocolate might seem like an odd flavour for biscuits but I have to admit that it works, especially if you like the combination of mint and chocolate. For this recipe I used fresh mint (not spearmint) that I grow myself, so it’s all natural, no flavourings or peppermint oils. The result is a biscuit that is intensely chocolatey, slightly fudgy on the inside and seriously moreish. The fresh mint adds to the crispiness once baked.

  • Preheat the oven to 200C
  • In a bowl mix the oil, sugar, egg, and vanilla extract until it is creamed and pale in colour
  • Mix the flour, baking powder, baking soda, salt, and cocoa powder and sieve into the wet ingredients
  • Finely chop the mint, or alternatively blitz in the food processor and add to the mixture
  • Mix together until combined properly
  • Add a small ball of mixture (about a tablespoon amount) onto a baking tray with greaseproof paper, and slightly flatten with your fingers
  • Turn the oven down to 180C and bake for about 15 minutes, and once done allow to cool on a wire rack