Mint-Lanos
Mint-Lanos
These cookies are insanely delicious! The melt-in-your-mouth cookie sandwiching the chocolate and mint filling is so irresistible. We named these Mint-lanos after asking our Instagram followers for help and this mash-up was a resounding winner. In our pre-Paleo days, we enjoyed them during every road trip, soccer game, volleyball match or drive-in movie we went to. Essentially, they’re the perfect portable dessert. We are so thrilled to enjoy them once again, and we hope you will find that they are easier to make than you might think.
Ingrediënten
yield: 18 sandwich cookies or 36 individual cookies
- ¾ cup 100 g cassava flour
- ½ tsp fine sea salt
- ½ cup 114 g grass-fed butter, softened
- ⅔ cup 125 g maple sugar
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
- 4 oz 112 g dairy-free dark chocolate chips
- ¾ cup 90 g organic powdered sugar or maple powdered sugar
- 4 tsp 20 ml water
- 2 drops food-grade peppermint essential oil or ¼ tsp pure peppermint extract
Instructies
- On a flat work surface, lay out two 13 x 18–inch (33 x 45–cm) pieces of parchment paper.
- Using a pencil or fine-tip permanent marker, trace ¾ x 2–inch (2 x 5–cm) ovals onto each piece of parchment paper, spacing the ovals about 1 inch (2.
- 5 cm) apart.
- Alternatively, you can trace 2-inch (5-cm)-diameter circles onto the parchment paper, spacing the circles about 1 inch (2.
- 5 cm) apart.
- Flip both pieces of parchment paper over and use them to line two 13 x 18–inch (33 x 45–cm) baking sheets.
- In a small mixing bowl, whisk together the cassava flour and salt.
- Set the flour mixture aside.
- In a medium bowl, combine the butter and maple sugar.
- Beat them well with a hand mixer at high speed for 2 to 3 minutes, until the mixture is light and fluffy.
- Add the vanilla and egg and mix again until the egg is completely combined with the fluffy mixture.
- Add the flour mixture to the egg-butter mixture and, with the mixer running at low speed initially, beat the ingredients to combine them, increasing your speed once most of the cassava flour is incorporated.
- Transfer the dough to a 1-gallon (3. 8-L) ziplock bag.
- Squeeze the dough to one corner of the bag, and then carefully cut a ¾-inch (2-cm) opening from the corner with scissors.
- (Alternatively, you can use a piping bag fitted with a plain tip for this recipe.) Pipe the dough onto the prepared baking sheets, following the traced patterns.
- You should get approximately 36 individual cookies.
- Chill the unbaked cookies in the refrigerator for 20 minutes.
- Meanwhile, preheat the oven to 325°F (163°C).
- Once the unbaked cookies are done chilling, bake them for 12 to 14 minutes, or until the edges are just beginning to turn brown.
- Remove the cookies from the oven and let them cool completely on the baking sheets before transferring them to a cooling rack.
- Prepare the filling for the cookies by placing the chocolate in a small microwave-safe bowl and warming it in 20-second intervals until it is melted, stirring the chocolate between each interval.
- Alternatively, you can place the chocolate in a heatproof bowl and melt it over a double boiler.
- In another small bowl, mix together the powdered sugar, water and peppermint essential oil until the ingredients are smooth.
- To assemble the sandwich cookies, use a butter knife to dab about ½ teaspoon of the chocolate on the flat side of half of the cookies.
- Spread about ½ teaspoon of the peppermint glaze on the flat side of the remaining half of the cookies.
- Let the chocolate and peppermint glaze set up for 5 to 7 minutes, then sandwich opposing cookie halves together.
- There should be just enough filling on each half to flatten out and come to the edges of the sandwich cookie when you press the halves together.
- Try a tester cookie initially, so you know for sure how much chocolate and peppermint glaze to dab on each cookie.
Notes / Tips / Wine Advice:
Store these cookies at room temperature in an airtight container for up to 4 days.
