Another St Patricks Day treat! I love peppermint cookies!
Ingredients
-
150 g gold foil-wrapped Stork margarine block
-
150 g granulated sugar
-
80-100 ml light coconut milk or milk of choice
-
1 tsp peppermint flavouring extract
-
200 g gluten-free / plain flour
-
1/4 tsp xanthan gum if using gluten-free flour
-
1 scant tsp baking soda
-
green gel food colour
-
200 g chocolate chips – I like Enjoy Life or Moo-Free free-from brands
Steps
-
Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper
-
Cream together the margarine and sugar until pale and fluffy
-
Beat in the milk and mint extract
-
Mix the flour, baking powder and xanthan gum together then gradually mix into the margarine. Gluten free flour will need a touch extra milk
-
Add the gel colour to make a pretty green. Depending on whether you use bleached or unbleached flour will make a difference on how green they turn out
-
Gently combine the choc chips into the mixture
-
Drop heaped tablespoons onto the lined baking sheet, 2 inches apart
-
Bake for 12 – 15 minutes until the edges start to turn golden
-
Let cool on a wire rack