Summer’s cool biscuits – peppermint biscuits

Summer’s cool biscuits – peppermint biscuits

Overview

Hot summer is the season when mint is most luxuriant, so soaking it in water and drinking it simply cannot keep up with its growth rate. I picked a lot of young leaves, made mint toast, and baked some mint butter cookies. Unexpectedly, when you eat the biscuits with mint leaves in your mouth, a slight coolness goes straight into your throat. Eaten in summer, it is a little less sweet and a little more refreshing. It is a biscuit worth trying.

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Ingredients

Steps

  1. Add sugar to the softened butter, beat with a whisk at low speed until it becomes a paste, add the egg liquid in portions, and beat evenly.

    Summer’s cool biscuits – peppermint biscuits step 1

  2. Sift in the low-gluten flour and mint leaves, mix well.

    Summer’s cool biscuits – peppermint biscuits step 2

  3. Cover the mold with plastic wrap, pour the biscuit batter into the mold and press it flat. Place in the refrigerator for an hour and a half until the batter is firm.

    Summer’s cool biscuits – peppermint biscuits step 3

  4. Cut into small pieces about 0.7cm thick and place on a baking sheet lined with greaseproof paper.

    Summer’s cool biscuits – peppermint biscuits step 4

  5. Place the baking sheet into the preheated oven. Baking requirements: 170 degrees, upper and lower heat, middle layer, bake for about 15 minutes. Bake until the surface is slightly brown.

    Summer’s cool biscuits – peppermint biscuits step 5

  6. After the cookies are baked, place them on a baking sheet to cool.

    Summer’s cool biscuits – peppermint biscuits step 6

  7. After cooling completely, store in an airtight biscuit tin.

    Summer’s cool biscuits – peppermint biscuits step 7