@stevencarterbailey: Nostalgia is probably responsible for at least 75% of my baking ideas! It was a happy memory and little bit of greed that drove me to recreate that classic Viscount mint biscuit, and they did not disappoint! What are your favourite nostalgic treats? Enjoy these, but I do recommend wrapping them in foil for authenticity. Love, always 💙 150g plain flour 100g unsalted butter (room temp) 50g caster sugar Pinch of salt 200g icing sugar 4-6 tbsp condensed milk (you may need more or less) 1-1.5 tsp pure peppermint extract Green food colouring (optional) 250g dark chocolate, melted Preheat your oven to 190°c/170°c Fan/Gas 5. Line 2 large baking trays with baking paper. Beat the caster sugar and butter together with the salt until pale and fluffy. Sift in the flour and gently stir until it clumps together. Form into a ball, flatten and wrap in cling, then refrigerate for 30 mins. Combine the icing sugar, peppermint extract and 4 tbsp of the condensed milk. Stir to combine and form into a kneadable ball. This may take more condensed milk - keep going until you have a soft ball. Wrap this in cling and let it sit for 30 mins. Roll out the shortbread on a floured surface until it is 5mm thick. Cut out 1.5-2 inch rounds and place on the baking trays. This should give you 15-20 biscuits. Refrigerate for another 15 mins. Roll out the fondant until it is 3-5mm thick and cut out equal sized rounds and allow to dry on cooling racks for another hour. Bake the shortbread for 15-20 mins until golden, then transfer to a cooling rack to come to room temp. It is best to warm the chocolate until it is quite runny. Dab a small amount on the underside of each mint patty and stick it to a biscuit. Dip the whole biscuit and fondant in the chocolate, ensuring it is immersed entirely. Lift them out with a fork and carefully remove the excess chocolate. Place on a baking tray lined with baking paper. Allow to cool and set, then enjoy. #biscuit #Recipe #nostalgia #baker #adhd

Steven Carter-Bailey

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Friday 07 August 2026 15:44:56 GMT