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For the cookies

  • Plain flour 265 g
  • Cocoa powder 85 g
  • Baking powder 10 g
  • Caster sugar 300 g
  • Egg 180 g
  • Water 20 ml
  • 2 PG tips peppermint tea bags
  • Icing sugar 100 g
  1. Advance Preparation:

    • Preheat the oven to 160°C.
    • Line a tray with greaseproof paper.
  2. For the cookies

    • Boil the water and steep 1 of the PG Tips peppermint bag for 5 min. Squeeze out the tea bag and discard. Set the liquid to one side to use later.
    • Place the plain flour, cocoa powder, baking powder, caster sugar and STORK into a mixing bowl and mix together until it forms a sandy texture.
    • Add in the eggs, tea mixture and the contents of the remaining PG tips peppermint bag into the bowl and mix together until combined. Allow to set in the fridge until required.
    • Shape the mix into 70g balls and place them into the icing sugar. Coat them thoroughly in the icing sugar then place onto the lined tray.
    • Bake for 12 min. or until cooked through.
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