DRUM - - Food -

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.

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