Crushed mints give this buttery shortbread a fresh, festive flavour. Ideally, make and decorate the day before giving.
Mint chocolate shortbreads
- Preparation time: 25 minutes plus cooling
- Cooking time: 30 minutes to 35 minutes
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
- 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.
- 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.
- Melt the dark and white chocolate in separate bowls, using the microwave, or in heatproof bowls resting over pans of hot water.
- 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.