Chocolate and Mint Cookies
I was trawling through my recipe cuttings and scrawled scraps of paper the other day, trying to find my rose meringue recipe. I failed to find it, unfortunately, but I came across this one from the Bodmin Plant & Herb Festival using fresh mint. This is the first year we forgot to go to this annual event hosted by the Bodmin Plant & Herb Nursery and we are feeling rather aggrieved about it. As well as lots of plants and herbs for sale, there are a number of related stalls and events. One of the highlights for me, is tasters of various recipes using fresh herbs that are walked around the place like a cocktail party. This year I missed out on Peppermint Truffles apparently. The recipes are all printed out and free for the taking. There is usually at least one I want to take away and this one for chocolate and mint cookies must have caught my fancy one year – can’t think why!
This is what I did:
- Melted 100g plain chocolate over a bowl of hot water.
- Whizzed 90g brown sugar in a food processor with 3 sprigs of fresh spearmint (about 10 smallish leaves) until the leaves were finely chopped.
- Beat in 1 large duck egg.
- Mixed in the melted chocolate.
- Sifted in 100g wholemeal spelt and 1/4 tsp baking powder.
- Left to cool for an hour.
- Spooned teaspoonfuls onto a baking tray lined with baking paper.
- Baked at 170C for 10 mins.
- Left to cool for a couple of minutes then lifted onto a wire rack to cool completely.
Quick and easy to make, these were crisp on the outside and chewy on the inside. The flavour of mint was subtle and very different to using peppermint essence or peppermint oil. Nice.