Traveling with my father has meant that I’ve been the teacher and he has been the student of sorts, there are many things that become secondhand when you’ve been through many cities at different times on your own.
That level of responsibility on my own shoulders means a lot of things are naturally falling right back on me as we navigate lands with languages we cannot speak and each aspect of getting to where we’re going, where we stay and flights are also up to me to have the map, stay in the best location for our activities and book the best flights for the most affordable price.
As we set out on another adventure today this month has been crazy busy, but somehow our weekends have been rather easy going which means we have time to breath a little before bags are packed again and off we go on another adventure to another land.
This weekend was spent enjoying time with friends here in London and making things in the kitchen, including a Turkish rice pudding that is coming very soon. Meanwhile, to tide you over here are some cookies I had been meaning to make for some time, they are chocolate shortbread cookies with a little mint for a sweet tart pinch in the center. Perfect for a little pick me up or as a sweet treat.
If you don’t have any creme de menthe in the house than peppermint or spearmint essence will be perfect for the thumbprint filling.
Chocolate Mint Thumbprint Cookies
Makes 14 cookies
150g butter, softened
1/3 cup icing/confectioner’s sugar, sifted
1/3 cup cornflour, sifted
1/3 cup cocoa powder, sifted
1 cup flour
1/2 cup icing/confectioner’s
1 tablespoon creme de menthe
1/2 tablespoon milk
Combine the butter, sugar, cornflour and cocoa powder until smooth.
Add the flour and mix until smooth. Refrigerate for 20 minutes.
Remove from the refrigerator and roll out to 1/4 inch thickness. Cut out, push down in the center carefully and place on a baking tray in the freezer for 10 minutes.
Meanwhile, preheat the oven to 180ºC/350F.
Bake in the oven for 12 minutes than remove and place on a cooling tray.
Place the confectioner’s sugar, creme de menthe and milk in a bowl and combine until smooth.
Spoon the icing in the center of each cookie and allow to set.
Serve, trying to eat only one at a time.