• 140g flour

• 1 teaspoon baking powder

• 24g peppermint tea, powdered

• 1 teaspoon peppermint essence (for extra peppermint flavour)

• Either green food colouring or spirulina for colouring

• 2 large eggs

• 130g sugar

• 4 tablespoons butter, melted

• 100g granulated sugar and 80g icing sugar for dusting

Method

1. Into a bowl, sieve the flour, baking powder and peppermint tea. Discard any larger pieces of tea. Set aside.

2. Add the eggs and sugar together and beat until light in colour.

3. Slowly beat in the melted butter.

4. Add the dry ingredients to the wet mixture and fold together until well incorporated.

5. Refrigerate dough for 60 minutes.

6. Preheat the oven to 160C and line two baking sheets with parchment paper.

7. Add the dusting quantities of sugars each to their own bowl.

8. Spoon the mixture into balls the size of a golf ball and roll them in the granulated sugar first, then transfer them to the icing sugar.

9. Place on to the baking sheet and when all cookies are completed, bake in the centre position of the oven for 8-12 minutes. Keep watching them as they will cook quickly and begin to brown.

10. Remove from the oven and allow them to cool on the tray before transferring them to a wire rack to cool completely.

Notes

Enjoy as they are or make them into ice cream sandwiches with either vanilla or chocolate ice cream, put together with chocolate ganache or vanilla buttercream.