Thin Mints

Ingredients list for Thin Mints

• 108 grams Refined flour (maida)
• 1 teaspoon Baking powder
• 100 grams Cocoa powder
• 80 grams Castor sugar (caster sugar)
• 80 grams Butter
• 2 Eggs
• 100 grams Dark chocolate
• 100 grams Dark chocolate chopped
• to garnish Colourful sprinklers

Method

1. Sift refined flour, baking powder and cocoa powder into a bowl.
2. Beat castor sugar and butter in another bowl with an electric beater till light and fluffy.
3. Add eggs, one at time, and continue to beat till the mixture is light and fluffy.
4. Melt hundred grams of chocolate in a microwave. Allow to cool and add to the egg mixture. Fold in with a spatula.
5. Add half the chopped chocolate to the flour mixture and mix well.
6. Add the flour mixture, little by little, to the butter-sugar mixture and fold in well. Refrigerate for thirty five to forty minutes.
7. Preheat the oven to 180ºC.
8. Dust some flour on the worktop. Take a portion of the cookie dough and roll out into a thin sheet.
9. Cut with a cookie cutter. Arrange them on a baking tray. Bake in the preheated oven for fifteen minutes.
10. Melt the remaining chopped chocolate in the microwave. Dip the cookies in the melted chocolate and sprinkle the sprinklers on top.
11. Arrange them on a serving plate and serve immediately.