Recipes Malawi-style: Thin mints
Posted By Sika on July 30, 2009
The one caveat is that you have to get the peppermint extract during the 3 months a year when it seems to be at all the USaves, Tutlas, Argos, and People’s.
Then print out or copy the recipe here at 101 cookbooks.
This is a wonderful website with amazing dishes I can’t wait to try when I have the ingredients. The only substitution you need to make (besides using lower quality ingredients that still taste good but don’t give you that organic glow) is to use regular cake flour instead of the whole wheat pastry flour. It changes the texture a bit, (because white flour absorbs a different amount of moisture)
So go slow when adding the flour and don’t be afraid to stop or keep going if it doesn’t look right.
Given a lack of counter space and rolling pins and pastry sleeves and all that stuff that makes life easier, you may find it easier to roll the dough into a log, chill it as directed, and then slice off the cookies as thin as you can manage. You end up with something more like thick mints, but that’s ok, too.
No comments yet.