We will need the following products.

First you need to cook mint syrup. If you do not grow mint, do not worry, you can in the syrup add mint tincture 3-4 drops (sold in pharmacies) Sometimes I make the tincture myself. I'm growing two types of mint – peppermint and menthol. Gentle peppermint and menthol fusion, with a very pronounced aroma and taste of menthol, so I always a tincture made from menthol mint. Here it is, in the photo. This tincture I make myself mint to fill a small jar from under coffee and pour the vodka. Put in a dark place for 2 weeks. Then strain the tincture again to fill in the jar of mint and leave for another week. You can repeat it, then the tincture will be even richer. You can now add in your baking, marinades or beverages. Store in a dark place. Oh, something I slightly strayed from the topic. Go ahead.

Mint thoroughly washed, put in a small saucepan, pour boiling water, add 2 tablespoons of sugar Mistral (the rest of the sugar we need for dusting), bring to boil and boil 1 minute. Turn off the heat, cover the saucepan with a lid and let infused until it cools down.

Mix the flour, baking powder, a pinch of salt, soft butter and 5 tablespoons of the cooled broth. Knead soft, gentle dough.

Divide the dough into 5-6 pieces and roll their flagella thickness of 1 cm the Cords cut into wedges.

Each block to dip in the remaining mint broth, then roll in sugar Mistral.

To put our cookies on the baking tray lined with baking paper. Put in the preheated oven and bake at 180 degrees for only 10-12 minutes.

Our lovely, refreshing cubes ready!

You can bring to the table!

Fragrant, delicious... crisp!