Directions
- Using a mixer, whip cream cheese, butter, sugar and a pinch of salt (about 3 minutes, high speed).
- Stirring all the time, add an egg, sifted potato flour and regular flour.
- Then add baking powder, soda and mint extract (remember to use mint extract not essence).
- At this stage you can also add food colouring.
- Chop the chocolate into larger and smaller pieces, then add to the mixture.
- Put the mixture in the fridge for about 40 minutes.
- After that time, using e.g. an ice-cream spoon divide the mixture into 10-12 balls.
- Place the prepared balls in the freezer for a minimum of 2 hours, and preferably even 48 hours.
- Coat frozen cookies in powdered sugar, place on a baking tray lined with baking paper and put in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Bake the cookies for 12-14 minutes.
- After baking, the cookies should be slightly soft.
Ingredients
125 g cream cheese
100 g sugar
60 g soft butter
150 g bittersweet chocolate
150 g all purpose flour
20 g potato flour
10 g mint extract
1 egg
1 tsp. baking powder
1 tsp. baking soda
pinch of salt and powdered sugar
Optional green food coloring
Fusion / Other
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