Mint Chocolate Welsh Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: Use a non-stick baking tray for easy removal.

2. 2

   In a large mixing bowl, whisk together flour, baking soda, and salt.

   Tip: Optional: Use a stand mixer for faster mixing.

3. 3

   In a separate bowl, cream the butter and sugar until light and fluffy. Add milk, vanilla extract, and peppermint extract. Mix until combined.

   Tip: Optional: Use a hand mixer for faster creaming.

4. 4

   Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the dark chocolate chips.

   Tip: Optional: Don't overmix to avoid tough cakes.

5. 5

   Stir in the chopped fresh mint leaves.

   Tip: Optional: Use a rubber spatula for gentle folding.

6. 6

   Divide the dough into 6 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.

   Tip: Optional: Use a cookie scoop for uniform sizes.

7. 7

   Place the disks on the prepared baking tray, leaving about 2 cm (1 in) of space between each cake.

   Tip: Optional: Brush the tops with a little extra milk for a glaze.

8. 8

   Bake for 20-25 minutes or until the edges are lightly golden.

   Tip: Optional: Rotate the tray halfway through baking for even browning.

9. 9

   Remove from the oven and let cool on a wire rack for 5 minutes before serving.

   Tip: Optional: Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar.

10. 10

    Serve warm and enjoy!

    Tip: Optional: Store leftovers in an airtight container at room temperature for up to 3 days.