Mint cookies
By VicentaLakin
Hot summers are the most abundant season of mints, and bubble water can't keep pace with its growth. I picked a bunch of fresh leaves, made mint toast, baked mint butter cookies. Surprisingly, the cookies with mint leaves were eaten in their mouths and silk was drilled into their throats. Summer food, a little less sweet, a little cold, very worth a try。
Recipe Recommendations
- low-gluten flour 120g
- butter
- white sugar 40g
- mint leaves a little
- eggs a
Steps for Mint cookies
1
The soft butter is filled with white sugar, which is beaten to the paste at a low speed with an egg-beater, which is then added to the egg fluid and is evenly mixed。
2
Scan low-banded flour and mint leaves, evenly mixed。
3
Placing the molds with a skin-covered film, pouring cookies into the moulds and flatting them. Put it in the freezer for an hour and a half until the cake is solid。
4
cut into small pieces of about 0.7 cm thick, coded in a baker with oil paper。
5
Put the oven in the preheated oven. Baking requires 170 degrees, up and down, mid-level, about 15 minutes. It's a little yellow on the surface, that's all。
6
Biscuit after the stove, roasted on the Internet。
7
When completely cooled, it was stored in a sealed cookie can。