Step 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.

Step 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.

Step 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.

Step 4

Place the 'logs' in the fridge and leave to chill for about half an hour.

Step 5

Pre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies

Step 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).

Step 7

Sprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)

Step 8

Bake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.

Step 9

Remove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.