Sometimes inspiration comes all of a sudden, when you are least expecting it.
I was sitting browsing for some interesting recipes, when someone on a baking group, i am a part of, asked for a chocolate mint cookie recipe. That’s all i needed to get started. There was this huge bunch of mint leaves lying in my fridge, that i was hoping to turn into something exciting.
These shortbread cookies are crispy on the outside and crumbly on the inside. I would call it somewhere in between a cake and a cookie. You can’t miss the flavour of fresh mint that pairs brilliantly with the choco-chips.
Mint And Choco-chip Shortbread Cookies
Sometimes inspiration comes all of a sudden, when you are least expecting it. I was sitting browsing for some interesting recipes, when someone on a baking group, i am a part of, asked for a chocolate mint cookie recipe. That's all i needed to get started. There was this huge bunch of mint leaves ly
Add the baking soda and mint leaves to the milk. Boil this mixture until the milk turns yellow- green in colour.
Allow to cool and blend into a puree in a mixer.
Strain and retain the liquid [ mint extract].
Sift the whole wheat flour, baking powder, salt and sugar together.
Add the cubed butter and combine it well with the sifted flour, until you get a crumbly bread crumb like mixture.
Mix in the choco chips.
Using about 1/4 cup of the mint extract knead the above into a soft dough. Divide it into two parts.
Grease and line a pie mold.
Take one part of the dough and pat it into the mold such that it covers the entire surface evenly [of about 1/2 inch in thickness]. I used a 6 inch pie mold.
Use a sharp knife to score the top into 8 equal parts [ this will help to get neat, clean edged wedges of shortbread cookies ].
Prick holes all over the top, using a fork or skewer.
Refrigerate for 10 minutes. [ Repeat the same for the remaining dough]
Preheat the oven at 180 degrees for 10 minutes.
Remove the prepared tin from the refrigerator and bake at 150 degrees for 15-20 minutes [ until the sides start to get golden brown].
Remove from the oven and allow to cool for 10 minutes. Prepare another greased and lined baking tray.
Carefully separate the wedges and place them on the baking tray.
Bake at 120 degrees for 10 minutes [ until the top gets light brown in colour].
Switch off the oven and allow the cookies to stay in it for 15 minutes.
Cool and store in an air tight jar.
Oven time and temperature may vary. Check for the cookie edges to turn golden during the first round of baking.
These can also be shaped and baked like regular cookies [ in case you do not have a pie mold]. Or you can simply roll out a thick circle, place it on any baking dish and follow the rest of the steps as it is.
The mint extract need not be discarded. There is another savoury bake, i am posting where you can easily use it.