For the past few years, we've had Mint plants in our garden. They multiply on their own and don't need any water. Before the weekend, Hein picked some of the Mint ... what to do with it ....
The first batch of cookies went well, but before baking I rolled it in a mixture of sugar, lime zest and salt ... bleh - the salt was too much.
So yesterday I added the salt to the cookie mixture. Also mixed the fresh mint leaves with sugar in a small blender - and rolled the unbaked balls in the mint-sugar and lime zest mixture .. WOW!!! Absolutely yum!!!
VIRGIN MARGARITA COOKIES
Makes 12, depending on size
1 cup self-rising flour
1 large egg
1/2 cup mint sugar (see recipe below)
2-3 teaspoons lime zest
1/2 teaspoon salt
7 tablespoons vegetable oil
MINT SUGAR
1 cup white sugar (castor sugar)
1/2 cup fresh mint leaves
Blitz sugar and mint leaves together to a lightly-green-colored sugar. You’ll use 1/2 cup of this for the cookie mixture and the rest to roll the raw cookie balls in.
Preheat oven to 170 oC. Mix together the oil, 1/2 cup mint sugar, egg and salt. Add the flour. Roll walnut-size balls with your hands, roll it in the rest of the mint sugar mixture. Place on baking sheet (not too close to each other) and bake for 12 minutes.
Recipe and photo: Alma Pretorius
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