FLOURLESS CHOCOLATE AND MINT BISCUITS

Many flavours team deliciously with chocolate, you can replace the peppermint crisps with 100 gm of of Snickers/ Mars bars, another flavour to consider is instant coffee powder. Ingredients.....2 cups of icing sugar, 1/2 cup of Dutch cocoa powder, pinch of salt, 2 egg whites, at room temperature, 1 tsp of vanilla extract, 2 x 35 gm peppermint crisp bars, chopped. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Put the icing sugar, cocoa and salt in a the bowl of your mixer and whisk to blend. Add the egg whites and vanilla extract. Whisk until all the ingredients are thoroughly blended and the batter is thick and moist. Fold in the chopped peppermint crisp pieces. Drop heaped teaspoonfuls of the mixture on the lined trays, allow room for spreading . Bake in the preheated oven for about 12 minutes or until the tops are glossy and begin to crack. Do not overcook or the biscuits will become very brittle. They should have a slightly chewy centre. Cool the biscuits on paper on a wire rack.