MAKES ABOUT 18
150g unsalted butter diced
75g icing sugar sifted plus extra for dusting
25g cornflour sifted
150g self-raising flour sifted
50g dark mint chocolate (about 50 per cent cocoa; for example, Lindt Excellence brand) finely chopped
- Preheat the oven to 190C/170C fan/gas 5. Cream the butter and sugar in a food processor, then add the cornflour and flour. Whiz until the mixture starts to cling together in lumps, then transfer it to a large bowl, scatter over and work in the chocolate chips and bring together into a ball. Arrange about 18 paper cases inside fairy-cake tins. Roll the dough into balls the size of a walnut and place in the baking cases, gently pressing them on to the base to steady them.
- Bake for 15-18 minutes until lightly coloured, then remove and leave to cool. If using two trays the bottom may take a little longer than the top. Lightly dust with icing sugar using a tea strainer. If you like you can now peel off the paper. These will keep well for a couple of days in a sealed container.
- Food styling Clare Lewis
- Styling Sue Radcliffe