Mint choc chip cookies

Mint choc chip cookies - makes approx 24 cookies

• 115g butter, softened
• 170g caster sugar
• 1 organic egg
• 1 tsp vanilla extract
• 225g plain flour
• ½ tsp salt
• ¼ tsp baking soda
• 1 cup dark chocolate chips
• 6 tbsp roughly chopped fresh mint leaves

MINT GLAZE

• 4 tbsp mint leaves
• 80g icing sugar
• 1 tbsp water

Preheat the oven to 180°C.

1. In the bowl beat the butter and sugar until pale and fluffy. Add the egg and vanilla, and beat until smooth. Sift in the dry ingredients and combine well.
2. By hand, stir in the chocolate chips and chopped mint leaves. Form the dough into a log. Cover and put it in the freezer, or in a cool place.
3. Line 2 baking sheets with baking paper. Roll out the chilled dough to a thickness of 1cm. Using a champagne glass (or similar sized cookie cutter), cut out as many circles as possible. Arrange on the baking sheets about 3cm apart. Bake for 12–15 minutes or until just golden.
4. Let the cookies cool and firm on the baking sheet for 10 minutes before transferring to a cooling rack.
5. Meanwhile make the mint glaze. Purée all the ingredients with a stick blender until the mint leaves are entirely broken down, and the syrup is runny. Add more icing sugar or water depending on how thick you want it to be.
6. Using a whisk, drizzle the glaze over the cookies.
7. Chill the cookies for 20 minutes to allow the glaze to set before serving.