Mint Chocolate Shortbreads

Crushed mints give this buttery shortbread a fresh, festive flavour. Ideally, make and decorate the day before giving.

  • Preparation time: 25 minutes plus cooling
  • Cooking time: 30 minutes to 35 minutes

Makes: 10

Ingredients

  • 100g unsalted butter, chilled and cut into small pieces
  • 44g tube Trebor Extra Strong Mints
  • 125 g plain flour
  • 25 g caster sugar
  • 100g bar Lindt Dark Mint Intense Chocolate, chopped
  • 25-50g white chocolate, chopped

Method

  1. Preheat the oven to 170°C, gas mark 3. Grease a 20 x 9cm loaf tin, then line the base and long sides with a thick strip of baking parchment that over hangs the edges. Place the mints in a small plastic bag. Beat into very small pieces with the end of a rolling pin.
  2. Blend the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, tip in the crushed mints and any powdered sugar left in the bag and blend to a firm paste. Tip into the tin and press down firmly in an even layer. Bake for about 30-35 minutes until pale golden. Carefully lift the shortbread out of the tin by holding the parchment on either side. Slice into 2cm fingers while still warm.
  3. Melt the dark and white chocolate in separate bowls, using the microwave, or in heatproof bowls resting over pans of hot water.
  4. Spread melted dark chocolate over each shortbread, allowing it to drizzle over the sides. Spoon the white chocolate into one corner of a small, new plastic food bag and snip off the merest tip so the chocolate can be piped in a thin line. Use to pipe decorative lines or simple festive shapes over the dark chocolate. Leave in a cool place to set.