Mint Chocolate Speculaas

Instructions

1. 1

   Preheat oven to 180°C. Line a baking sheet with parchment paper.

   Tip: For even baking, rotate the sheet halfway through.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Make sure to sift the flour for a light texture.

3. 3

   In a large bowl, cream together sugar, melted butter, egg, mint extract, and vanilla extract.

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

   Tip: Don't overmix, as this can lead to tough cookies.

5. 5

   Fold in the dark chocolate chips and mint leaves.

   Tip: Use a rubber spatula to gently mix in the chocolate and mint.

6. 6

   Gradually pour in almond milk, mixing until a dough forms.

   Tip: Be patient, as this may take a few minutes.

7. 7

   Cover the dough with plastic wrap and refrigerate for 30 minutes.

   Tip: Chill the dough to allow the flavors to meld.

8. 8

   On a lightly floured surface, roll out the dough to a thickness of 1.5cm.

   Tip: Use a rolling pin to achieve an even thickness.

9. 9

   Cut into desired shapes, then place on prepared baking sheet.

   Tip: Leave about 2.5cm of space between each cookie.

10. 10

    Bake for 12-15 minutes or until the edges are lightly golden.

    Tip: Rotate the sheet halfway through baking for even cooking.

11. 11

    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Tip: Serve warm or store in an airtight container for up to 3 days.