Off to a summer party, armed with cider, cheese and Nigella Lawson's Chocolate Mint Cookies, still ever-so-slightly warm. I made this in my electric mixer, quickly and simply. They smell divine as they cook and are a perfect after-supper sweet mint treat for grown-ups and children alike.

100g soft butter and 150g light brown sugar, creamed together.

Add 1 teaspoon of vanilla extract and 1 egg.

Using the mixer on pulse, beat in 150g plain flour, 35g cocoa powder and a 1/2 teaspoon of baking powder.

Finely chop 200g dark chocolate and fold into batter.

Using a dessertspoon, scoop spoonfuls of dough onto a lined baking sheet leaving a little space for expansion. Bake in an oven for 12 minutes at 180ºc, remove and allow to sit for 2 minutes before moving cookies to a cooling rack.

Glaze: 75g icing sugar, 15ml cocoa (sieved), 30ml boiling water (you may need a little more) and 1/4 teaspoon of peppermint extract, warmed in a saucepan until blended.

(sorry - no photos of this stage as i was otherwise distracted at the time)

Drizzle glaze over the cookies as they cool.

US quantities and official method here.