Fresh mint chocolate chip cookies

In the bowl of an electric mixer, beat the butter and sugar until pale, light and fluffy.

Add the egg and vanilla, and beat until smooth. Sift in the dry ingredients and combine well.

By hand, stir in the chocolate chips and chopped mint leaves. Form the dough into a log. Wrap in plastic wrap and chill for 1 hour.

Preheat the oven to 180°C fan-bake. Line 2 baking sheets with baking paper.

Roll out the chilled dough to a thickness of 1cm. Using a champagne glass (or similar-sized cookie cutter), cut out as many circles as possible. Arrange on the baking sheets about 3cm apart.

Bake cookies for 12–15 minutes or until just golden.

Let the cookies cool and firm on the baking sheets for 10 minutes before transferring to a cooling rack.

Meanwhile, make the mint glaze, and the ganache (if using).

Purée all of the mint glaze ingredients with a stick blender until the mint leaves are entirely broken down, and the syrup is runny. Add more icing sugar or water, depending on how thick you want it to be. Using a whisk, drizzle the glaze over the cookies.

To make the ganache, heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chopped chocolate. Stir until melted through; the ganache should be thick, smooth and glossy. Finish off with the dash of vanilla. Drizzle over cookies.

Chill cookies for 20 minutes to allow glaze and ganache to set before serving.

Store in a cool, dry place in an airtight container or a cookie jar for up to a week.