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!
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.
Chocolate Mint Cookies
Quick and easy to make, these cookies use fresh mint, so are ideal for the summer months and would make a great accompaniment to strawberry ice cream.
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- 100g (½ cup) plain chocolate over a bowl of hot water (or a double boiler on med low).
- 90g (6 tbsp plus a bit more) brown sugar
- 3 sprigs of fresh spearmint (about 10 smallish leaves)
- 1 large egg - I used a duck egg
- 100g (½ cup) wholemeal spelt flour
- ¼ tsp baking powder.
- Melt the chocolate over a bowl of hot water (or a double boiler on med low).
- Whizz the sugar with the mint until the leaves are finely chopped.
- Beat in the egg.
- Mix in the melted chocolate.
- Sift in the flour and mix until just combined.
- Leave to cool for an hour.
- Spoon teaspoonfuls onto a baking tray lined with a silicone mat or baking paper (parchment paper, not wax paper).
- Bake at 170℃ (325℉) for 10 mins.
- Leave to cool for a couple of minutes then lift onto a wire rack to cool completely.
- US measures and temperatures are in brackets
Tin and Thyme https://tinandthyme.uk/
NB July 2015
With thanks to Eowyn, who has tested the recipe, I have now updated it to include the US measures and temperature she used.