Peppermint Carob Biscuits (cookies)

June 13, 2015 Kelly Hamill

Peppermint Carob Biscuits (cookies)




200g Platypus Foods baking mix

190g wheat starch

50g custard powder

2 tablespoons (15g) carob powder (0.7g protein)

6-8 drops peppermint essential oil

170g butter, soft

¾ cup brown sugar

180g rice malt syrup (0g protein)



  1. Heat oven to 160 degrees Celsius
  2. Mix baking mix, wheat starch, custard powder and carob together in a large bowl
  3. In the bowl of an electric mixer, beat butter, sugar and peppermint oil together until light and fluffy
  4. Add rice malt syrup and mix briefly
  5. Add dry ingredients to butter/sugar and mix until a dough forms
  6. Put half the dough in the fridge while working with the other half
  7. Roll dough between sheets of baking paper until 3-4mm thin
  8. Cut out shapes with biscuit cutters and place on tray dusted lightly with wheat starch
  9. Bake for 8-10 minutes (8 minutes for softer biscuits, 10 minutes for crunchier – they will firm up out of the oven)
  10. Remove trays from oven and loosen biscuits with a spatula. Leave to cool on trays
  11. When cool, place on wire rack and ice if desired.


Peppermint Carob Icing:

Beat together until light and creamy:

2 tablespoons butter

2 cups icing sugar

2 teaspoons (3g) carob powder (0.15g protein)

4-6 drops peppermint essential oil

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