Mojito Cookies

This recipe makes 12 Chewy Cookies, with real mint and lime - just the way we like 'em.

Here's the recipe

• 1 cups plain flour
• 1/4  teaspoon baking soda
• 1/4 teaspoon salt 
• 85g unsalted butter, room temperature soft
• 1/2 cup soft light brown sugar
• 1/4 cup white sugar
• 2 tablespoons finely shredded mint leaves
• 2 tablespoons fine grated Lime zest (one large lime or two small ones)
• 1 egg
• the juice of the lime/s used

1. Preheat oven to 165 degrees C. Grease baking trays or line with baking paper.
2. Sift together the flour, baking soda and salt and set aside.
3. In a medium bowl, mix the butter, brown sugar and white sugar until well blended. Beat in the mint leaves, lime zest, lime juice, egg until light and creamy (this may or may not curdle, it doesn't matter)
4. Add the sifted ingredients until just blended.
5. Using a small (or medium) icecream scoop, drop scoopfuls of dough onto the baking sheet. Cookies should be about 5 - 8cm apart.
6. Bake for 15 to 17 minutes, or until only the edges are lightly browned.
7. Remove from oven and allow to cool on trays for a few minutes before transferring to wire racks to cool completely.

Raspberry Vegan Muffins

OK, so I'm on the healthy trail as far as breakfast is concerned.  These muffins rule!  They taste every bit as good as any shop-bought, but are actually healthy for you and make a great snack anytime with a cuppa.  I like my muffins as fresh as possible, so this recipe will give you just six.

1.  Preheat your oven to 190C (375F)
2.  Place 6 paper muffin cases in your muffin pan

Dry Stuff (sift and mix into one big bowl - set aside)
1 cup spelt flour
1 heaped teaspoon baking powder
Pinch of fine salt
Dash of Chinese five spice powder
2 cups frozen raspberries (or fresh)
Finely grated zest of a lemon

Wet Stuff (mix the following together in a jug)
1/4 cup light oil (canola, vegetable, grapeseed)
1/4 cup orange juice
1/4 cup Maple Syrup
2 Tablespoons agave nectar (or rice syrup)

Make a well in the dry stuff and into this pour the mixed wet stuff. 
Stir gently to combine. 
Spoon into the prepared muffin cases. 
Bake on centre rack for 30 minutes.
Allow to cool to room temperature before serving.
 
p.s.  These keep really well for a week in the fridge.