Black and white green cookies recipe for a delightful treat

Ingredients for Black-and-white-and-green cookies

• 10 ml baking powder

• 300 g plain flour, plus more for dusting

• 9 g kosher salt, plus more

• 45 g mint leaves, packed

• 200 g caster sugar

• 280 g unsalted butter, room temperature

• 1 large egg

• 1 large egg yolk

• coarse sanding sugar or Swedish pearl sugar, for decorating (optional)

• 120 g icing sugar

• 20 g Dutch-process cocoa powder or unsweetened cocoa powder

• 15 ml light corn syrup

• Special Equipment: a 7.5 cm diameter cookie cutter

How to make Black-and-white-and-green cookies

1. Whisk together 10 g baking powder, 315 g plain flour, and 1½ tsp salt in a medium bowl until combined.

2. Pulse the mint and 100 g granulated sugar in a food processor until the mint is finely chopped.

3. Add the butter to the processor and blend until mixed well.

4. Incorporate the dry ingredients and pulse again until combined.

5. Add the egg and egg yolk, then pulse until a shaggy dough forms.

6. Turn out the dough onto a lightly floured surface and knead briefly until the dough holds its shape.

7. Divide the dough in half and pat each portion into a disk about 2.5 cm thick.

8. Wrap the disks in cling film and chill in the fridge until firm, for at least 2 hours.

9. Position the racks in the upper and lower thirds of the oven and preheat to 180°C (conventional).

10. Roll out one disk at a time on a lightly floured sheet of baking parchment to about 0.5 cm thick, dusting with more flour as needed to prevent sticking.

11. Cut out rounds using a lightly floured cookie cutter and arrange them on two parchment-lined baking trays, spacing them 2.5 cm apart.

12. Pat the dough scraps into a 2.5 cm thick disk. If soft, wrap in cling film and chill for 10 minutes. Repeat the rolling and cutting process with the scraps.

13. Hold a bench scraper or straightedge upright 2.5 cm from the edge of a cookie to create a shallow semicircle (do not press down into the dough; this is merely to create a barrier).

14. Coat the semicircle with sanding sugar, gently pressing to adhere. Remove the scraper, leaving a tidy sugared edge. Repeat with the remaining cookies and additional sanding sugar.

15. Bake the cookies for 10–12 minutes, rotating the baking trays top to bottom and back to front halfway through, until the edges are lightly browned.

16. Cool the cookies on the baking trays for 10 minutes, then transfer them to two wire racks set inside two rimmed baking trays to cool completely.

17. Sift 250 g icing sugar and 30 g cocoa powder into a medium bowl.

18. Add 60 ml corn syrup, a pinch of salt, and 2 tbsp warm water, then stir until smooth and glossy.

19. Position the bench scraper to create another shallow semicircle on the opposite side of the cookie, angling it to form a V with the sugared edge and lightly pressing it into the cookie.

20. Spoon 5 ml of glaze onto the exposed semicircle and use a toothpick to coat evenly; allow any excess to drip over the sides.

21. Lift the scraper straight up and over the chocolate side to create a neat edge. Repeat with the remaining cookies and glaze.

22. Allow the cookies to sit until the glaze is set, for at least 2 hours.

Do Ahead

• Prepare the dough up to 1 month in advance and freeze. Thaw in the refrigerator before using.

• Bake the cookies up to 1 day in advance; store tightly wrapped on a rimmed baking tray at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.