Just very minty cookies that leave cooling aftertaste! Walnut bits add crunchiness. Enjoy!:)
Yield: 20 cookies
5 g dried mint/5-10 sprigs fresh mint
1 cup water
100 g walnuts
135 g rye flour
100 g oat flour
25 g wheat flour + 3 tablespoons extra
100 g brown sugar
lemon juice from ½ lemon
½ teaspoon bicarbonate of soda
pinch of salt
- Preheat the oven to 180 C. Line cookie sheet with parchment paper.
- Boil water. Wash and tear the mint leaves if using fresh mint [I used dried peppermint]. Steep dried/fresh mint in 1 cup of hot water for about 10 minutes.
- Meanwhile grind walnuts into a crumbling mixture. In a bowl, combine flours, lemon juice with soda, sugar, and salt. When the tea is steeped (it will be quite strong), discard the mint leaves. Pour into the dry ingredients. Stir in crushed walnuts and mix well. Scoop a tablespoon of dough into flour and roll into balls. Place on prepared cookie sheet leaving space for spreading. Bake for 15-20 minutes until fragrant and golden around the edges. Let cool for a few minutes and transfer to a wire rack to cool completely. The cookies will be soft inside but crunchy around the edges. Store in a cookie container.