Quick and easy to make, these cookies use fresh mint, so are ideal for the summer months. They're crisp on the outside and chewy on the inside and make a great accompaniment to vanilla or strawberry ice cream.
3sprigsfresh mintabout 10 leaves (I used spearmint)
1large egg(I used a duck egg)
100gwholemeal spelt flour(½ cup)
¼tspbaking powder
Instructions
Melt the chocolate over a bowl suspended over a pan of hot water (or a double boiler on medium low).
100 g dark chocolate
Whizz the sugar, in a blender or food processor, with the mint until the leaves are finely chopped.
90 g soft brown sugar, 3 sprigs fresh mint
Beat in the egg.
1 large egg
Mix in the melted chocolate.
Sift in the flour and baking powder. Mix until just combined.
100 g wholemeal spelt flour, ¼ tsp baking powder
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.
Notes
US measures and temperatures are in brackets.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.