Choclate Mint Thins
Posted on 10/08/2010
215g (1 1/2cups) Vitarium gluten free flour
75g (3/4 cup) cocoa
1/4 tsp salt
1/4 tsp baking soda
150g butter softened
230g (1cup) caster sugar
3 tbsp milk
1/2 tsp vanilla extract
2 tsp mint extract
250g milk or dark chocolate (gluten free)
Sift together the flour, cocoa, salt and baking soda into a bowl.
Cream together the butter and sugar until light and creamy.
Add milk, vanilla extract and 1 tsp of the mint extract. Mix to combine.
Add flour mixture in 3 batches mixing continuously on low for 2-3minutes. A ball of dough will form.
Remove dough from mixer and knead into two logs, approximately 4cm wide. Wrap in cling wrap and freeze for 30minutes.
Preheat oven to 180Degrees celsius. Remove cookie logs from freezer and slice with a sharp (flat edged) knife to 8mm thins. Lay approximately 4cm apart on lined baking trays. Bake for 12-15minutes. Allow to cool for 5minutes on tray and then move to cooling rack to cool completely.
Break up the chocolate into a bowl and add 1tsp mint extract. Place over bowl of hot water and stir to melt. Drizzle or spoon melted chocolate over cooled cookies. Or dip cookies into chocolate and place on cooling rack to dry.
Will keep an airtight container for approximately 5days. Enjoy with a cup of tea or coffee, or just as a sweet afternoon indulgence.