Chocolate Mint Cookies
Quick and easy to make, these cookies use fresh mint, so are ideal for the summer months. They make a great accompaniment to vanilla or strawberry ice cream.
Afternoon Tea, Snack
biscuits, chocolate sauce, cookies, mint
Choclette @ Tin and Thyme
(½ cup) plain chocolate
(6 tbsp plus a bit more) brown sugar
sprigs of fresh spearmint
(about 10 leaves)
large egg - I used a duck egg
(½ cup) wholemeal spelt flour
Melt the chocolate over a bowl of hot water (or a double boiler on medium low).
Whizz the sugar, in a blender or food processor, with the mint until the leaves are finely chopped.
Beat in the egg.
Mix in the melted chocolate.
Sift in the flour and baking powder. Mix until just combined.
Leave to cool and rest 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℉, Gas 3) 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.
calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Recipe from Choclette @Tin and Thyme