There are two exceptions I will happily cite: mint sweets, and mint with chocolate. It has NO place in anything else – particularly savoury foods. Bleugh….lamb and mint - whoever thought that was a good idea? Mad people and mint farmers, that’s who.
Mint tea??? No! I have tried it on various occasions and never got past two sips before wishing I just had some normal PG Tips in my cup. The word ‘tea’ brings so much excitement into my life but there’s always such sadness and disappointment when it’s paired with ‘mint’.
This recipe appealed to me because I have a fondness for Matchmakers. Often minty chocolate features in Christmas recipes and I liked that this is very much an all year round bake. I also liked that the recipe doesn’t use up the whole box of Matchmakers….so the cook gets some perks!
These biscuits are crisp, thin and buttery; they hold their shape well during baking giving them a smart, uniform appearance. They are lovely on their own, but would also be nice served with ice cream for dessert.
140g caster sugar
1 egg yolk
2 teaspoons vanilla extract
280g plain flour
100g mint chocolate sticks, finely chopped – I used Matchmakers