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1
Using a wooden spoon, mix the butter and sugar in a bowl till soft; and then slowly add the flour(s), 100g at a time.
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2
If it is difficult to incorporate the flour, turn out on a work surface and gently bring together. Add the feta cheese and the orange zest/chunks and combine.
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3
Split the dough in two and add dried mint to half and fresh mint to the other half. Form each portion into a log, about 1-2 inches diameter.
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4
Place the 'logs' in the fridge and leave to chill for about half an hour.
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5
Pre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies
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6
Bring out the logs and using a sharp knife, slice into rounds, about a third of an inch thick. Place these dough rounds on a cookie sheet, leaving about an inch between each. You may have to make them in batches (if making them in batches, keep the dough refrigerated till needed).
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7
Sprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)
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8
Bake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.
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9
Remove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.
