MINT SHORTBREAD COOKIES
MAKES 25 SMALL, 20 MEDIUM OR 16 LARGE COOKIES PREPARATION: 10 MIN RESTING: 30 MIN BAKING: 12 MIN A BATCH 250g ice-cold butter, chopped 250ml (1c) icing sugar, sifted 500ml (2c) cake flour 80ml (¾c) cornflour 15g mint leaves, finely chopped 5-10ml (1-2t) sea salt flakes mint leaves, whole Preheat the oven to 160°C. Put baking paper on 2 baking sheets and grease with a nonstick spray.
1 Process all the ingredients except the whole mint leaves in a food processor until the butter is incorporated well into the flour and a ball forms around the blade.
2 Remove the dough from the food processor, shape into a ball, wrap in clingfilm and allow to rest for 30 minutes.
3 Cut into 2 equal pieces. Roll each piece on a lightly floured surface into discs about 2mm thick. Place a few mint leaves on half of the rolled-out dough then fold the dough over on top of the leaves. Roll slightly then cut with cookie cutters of various sizes. Transfer to the prepared baking sheet.
4 Bake for 12 minutes or until golden brown. Transfer to a cooling rack and sprinkle with sea salt.