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 12 large cookies.
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
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.