Chocolate Mint Candies – delightfully easy

Instructions

1. Preheat oven to 170 C. Line a baking sheet over a baking tray and butter slightly. Set aside.
2. Combine flour and sugar in a blender. Use a fork to cut the butter and transfer it to the blender. Add the "water"mint and knead the dough until it comes together and forms a ball. If needed add 1-2 tbsp water. Work the dough just until it comes together. You don't want to over-work it.
3. Set the dough on the table and roll out. Put the shredded chocolate in the middle and turn roll. Cut on four parts and using your hands form 4 tubes with diameter of 2,5 cm. Wrap in plastic foil and refrigerate into the freezer for 30 min.
4. Cut slices of dough about 0,5 cm. thick.
5. Place about a 1/4 cup of sugar in a bowl and coat the candy slices with sugar. Place candies on the baking sheet and bake for 15 min. Do not over bake.
6. Let cook for several minutes on baking sheet before removing to cooling rack. Let cool completely. If you want trim the edges.
7. Melt chocolate chips, butter and water over a pan with hot water. Cook until the chocolate is melted and smooth. Dip the cookies into the melted chocolate and place on paper to set. Refrigerate until the chocolate has set.
8. Store in airtight container for 3 days or frees for up to 3 months.

• Servings : 2 dozen
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits
• Ingredient : Butter, Dark chocolate, Flour, Fresh mint