Chocolate and Spearmint Biscuits ( using Spearmint essential Oil)
230g unsalted butter, softened
100g raw sugar
1 teaspoon Vanilla Extract or vanilla paste
7 drops Spearmint Essential Oil
200g all purpose flour
45g Cacao Powder
Large pinch sea salt
Teaspoon baking powder
Fine Sugar – I used Billingtons Golden Caster Sugar – Unrefined – for sprinkling.
Preheat oven to 190 degrees
Line trays with baking paper.
Mix the Flour , Sugar , Cacao Powder, Baking Powder, Bicarb and Salt in the bowl on speed 5 for 5 seconds.
Add the butter and Vanilla Extract or Paste and milk and then add the 7 drops of Spearmint over the butter.
Mix speed 5 for 10 seconds and then knead for 30 seconds
Roll out onto glad wrap and pop in the fridge for around 30minutes.
Roll into ball and then roll in the sprinkling sugar. Place balls on the tray and flatten with fingers or back of spoon. Sprinkle a light dusting of the fine sparkling sugar over the top.
Bake for around 13 minutes
Allow biscuits to cool .
You can also roll into a log and freeze and use as freezer cookies later on
If you want to find out more about these amazing essential oils just sent me a message through the contact me tab at the top of the page Or to purchase these fantastic essential Oils you can do so through my shop here.