Homemade Mint Slice, Inspired by Arnott's — LUKAS VOLGER

Name: Homemade Mint Slice, Inspired by Arnott's — LUKAS VOLGER
Ingredients: 6 tablespoons (85g) unsalted butter, softened; 5 tablespoons (50g) powdered sugar; ½ teaspoon vanilla extract; ¼ cup (28g) cocoa powder, preferably Dutch-process, spooned and leveled; ½ teaspoon fine grain salt or ¾ teaspoon Kosher salt; 1 cup (100g) blanched almond flour, spooned and leveled; 1 tablespoon arrowroot or cornstarch; ½ teaspoon baking powder; 2 tablespoons granulated sugar; 1 teaspoon mint or peppermint extract; 1 tablespoon water; 1 ¼ cup (130g) powdered sugar; 2 tablespoons (28g) softened butter; ½ teaspoon pure vanilla extract; Pinch salt; 2 to 3 teaspoons milk (nondairy is fine); 18-20 ounces (500g) dark chocolate for coating, or dark chocolate melting wafers, such as Ghirardelli

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My homemade, gluten-free version of the famous Arnott's Mint Slice, my favorite Australian store-bought cookie.

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Ingredients

6 tablespoons (85g) unsalted butter, softened
5 tablespoons (50g) powdered sugar
½ teaspoon vanilla extract
¼ cup (28g) cocoa powder, preferably Dutch-process, spooned and leveled
½ teaspoon fine grain salt or ¾ teaspoon Kosher salt
1 cup (100g) blanched almond flour, spooned and leveled
1 tablespoon arrowroot or cornstarch
½ teaspoon baking powder
2 tablespoons granulated sugar
1 teaspoon mint or peppermint extract
1 tablespoon water
1 ¼ cup (130g) powdered sugar
2 tablespoons (28g) softened butter
½ teaspoon pure vanilla extract
Pinch salt
2 to 3 teaspoons milk (nondairy is fine)
18-20 ounces (500g) dark chocolate for coating, or dark chocolate melting wafers, such as Ghirardelli