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