Thursday, August 8, 2013

Skinny, Minty, Yummy Thin Mints

Thin Mints are a particularly delectable type of chocolatey, minty cookie that I found myself hooked on last summer while I was in New York.  They’re also remarkably easy to make at home and were a nice little way to stave off the late summer boredom I’ve been experiencing in my unemployed state.

190g flour
95g cocoa powder
1/4 tsp salt
1/4 tsp baking soda
200g butter
3 tbsp milk
1/2 tsp vanilla extract
1 1/2 tsps mint extract (rather than essence)
  • Mix together the flour, cocoa, salt and baking soda.  In a separate bowl, cream the butter. Add the sugar to the butter and beat together.  
  • Add the milk, vanilla, and mint and mix together.  
  • Slowly add the contents of the dry ingredients bowl while beating continuously.  
  • Resist the urge to eat the chocolatey, minty mess you’ve created - oh, go on then, have a taste.
  • Once all the ingredients are well combined, you can use your hands to roll the dough into a ball and then roll into a log shape.  
  • Wrap the dough in baking paper and put in the fridge for two hours. This gives you a couple of hours to read up on the news, do some knitting, wait patiently for your friends to finish work, or, if you happen to be as bored as I was this particular day, whip up a batch of regular chocolate chip cookies.
  • Once the dough’s been chilled, take it out and slice it into biscuits. 
  • Place them on a baking tray, taking care to leave enough space between each biscuit (they puff up quite a bit) and bake for 10-15 minutes at 170 degrees (C). 
  • Once they’ve cooled you can top them off with some melted mint chocolate for a little extra gluttonous goodness.

Happy baking!

Emma x

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