Erika Rax is a lovely lady who I met last year when we attended Blogshop in Sydney. She is a crazy talented chef and photographer and I am so thrilled that she will be contributing a monthly recipe for you all to drool over. If you don’t believe me (or even if you do), pop over to her blog and instagram accounts to see her amazing photography and baking skills! Enjoy!
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Hi guys, I’m so happy to be joining Dani and the High Walls team! And because I want to fit right in, I have brought you all cookies. I hope you like chocolate and mint and pretty things! These little gems are a spin on the classic jam drop and is the perfect after dinner cookie. Or before dinner, or any other time really. No judgement.
What You Need:
115g Butter
150g Caster Sugar
1 Egg
150g Plain Flour
50g Cocoa
½ tsp Baking Powder
100g Dark Chocolate
A drop of Peppermint Essence
Fresh mint leaves (optional – *see note)
What You Do:
1. Beat butter and sugar for a couple of minutes until light then add egg and beat well.
2. Add sifted flour, cocoa and baking powder and mix into wet ingredients. Be careful not to over mix.
3. Cover in cling film and allow dough to rest in fridge for at least an hour.
4. Take dough out of the fridge and preheat oven to 175 degrees celcius.
5. Roll dough into balls the size of jawbreakers and press down with two fingers to flatten slightly. Make a small well in the middle of each cookie with your pinky finger.
6. Bake for 10-12 minutes then allow to cool on the tray before transferring to a wire rack to cool completely.
7. While your cookies are cooling, melt chocolate in the microwave or in a bain marie on the stove then stir in peppermint essence. Place a mint leaf into the well of each cookie then spoon a drop of chocolate to fill. Place cookies in a cool spot until chocolate has hardened.
*Only use fresh mint leaves if cookies are to be consumed the same day. Sadly the leaves will wilt if left for longer.
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oh yes! I have to give this a try.