Mint Tea Cookies

Method

Cream together the softened butter and caster sugar until pale and fluffy, then beat in the egg with the green food colouring until well combined. Fold in the finely chopped fresh mint leaves, ensuring they are evenly distributed throughout the mixture. In a separate bowl, sift together the plain flour, baking powder and salt, then gently fold this dry mixture into the wet ingredients until a soft dough forms. Chill the dough for 30 minutes, then roll out to 5mm thickness and cut into small rounds using a 5cm cutter. Bake on a lined baking tray at 190C for 10-12 minutes until lightly golden. Once cooled, dust generously with icing sugar to finish.