Makes 20 Servings ~ 8 -10 min

Ingredients

225 g Pascall/ Cadbury Mint Crisp Chocolate, chopped,

100g unsalted butter/ margarine,

1/2 cup caster sugar,

1 cup self-raising flour, sifted

50 ml Fresh cream

Equipment:

Mixing bowl

Hand mixer/ Wooden spoon

Measuring cups

Tablespoon

Saucepan

Heat proof bowl

Baking sheet

Baking paper

Instructions

Get your ingredients together. These include; 225 g Cadbury/ Pascall Mint Crisp Chocolate, chopped, 100g unsalted butter/ margarine, 1/2 cup caster sugar, 1 cup self-raising flour, sifted, 50 ml Fresh cream.

Preheat oven to 180 degrees Celsius. Line your baking tray with baking paper and set aside.

Put the butter, sugar, and 112 g ( 1 and 1/2 slabs) of melted mint chocolate into your mixing bowl. Using your hand-mixer, cream until light and fluffy.

Add the sifted flour and mix well using a wooden spoon until just combined.

Lightly flour your hands. Scoop two teaspoons of the cookie batter and roll it into a ball and place on the baking sheet. Repeat process until all the batter is finished. Use a fork to lightly press down each mint chocolate cookie ball. Place in preheat oven and bake for 8- 10 minutes or until nicely browned up.

Put on cooling rack for about 10 minutes.

As cookies are cooling, melt 112 g (1 and 1/2 slabs) Cadbury/ Pascall mint crisp chocolate together with 50 ml fresh cream. Dip half end of the cookies into the melted chocolate Place on cooling rack and allow chocolate to set. Store in an airtight container (if they make it there!).

Enjoy!