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Ingredients
- 125 g of plain flour
- 40 g of cocoa powder
- 0.5 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 150 g of light brown sugar
- 1 large egg
- 310 g of unsalted butter (125g melted and cooled, 185g at room temperature)
- 120 g of soured cream
- 85 ml of hot black coffee
- 8 fox’s glacier mints
- 300 g of icing sugar
- 1 tsp of peppermint extract
- 1 tsp of vanilla bean paste
- 1 tbsp of double cream
- 0.5 tsp of fine sea salt