Tea break time! Peppermint choc-chip cookies
Gardening can be thirsty work, but that also makes it the perfect excuse for having a biscuit or three.
We’ve been experimenting with biscuit recipes in the GG kitchen recently, and these cookies got top marks.
Adding fresh peppermint rather than mint extract brings a sneaky hot kick to the party. Just make sure you chop the leaves very finely so you don’t end up with a mouthful of leaves!. Makes around 12 large cookies.
Ingredients
- 120g butter
- 80g golden caster sugar
- 1/2 tsp vanilla essence
- 1 egg, beaten
- 150g self-raising flour
- 2 tbsp very finely chopped fresh peppermint leaves
- 100g dark chocolate chips
Recipe
- Heat the oven to 180/160 fan/Gas 4 and line two baking trays with greaseproof paper.
- Beat the butter and sugar together until pale and fluffy, then add the vanilla essence and beaten egg and mix well.
- Add the flour and mix into a dough, then add the mint and chocolate chips and fold in gently.
- Spoon equal-sized dollops of the cookie dough onto the baking trays. Press the tops down to flatten slightly
- Bake for 10-12 minutes until just golden.
- Cool in the tray for two minutes before moving to a wire rack.
