Just very minty cookies that leave cooling aftertaste! Walnuts add crunchiness and flavor. 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 the cookie sheets 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 the walnuts into a crumbling mixture. In a bowl, combine the flours, sugar, and salt. When the tea is steeped (it will be quite strong), discard the mint leaves. Pour into the dry ingredients. Stir in walnut crumbles, baking soda mixed with lemon juice, mix everything well. Scoop a tablespoon of dough into flour and roll into a ball. Place on prepared cookie sheet leaving space for spreading. Repeat with the remaining dough. Bake for 10-15 minutes until fragrant and browned 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.