Mint Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat the oven to 180\u00b0C (350\u00b0F). Line a baking sheet with parchment paper.

   Tip: Optional: dust the parchment paper with confectioner\u2019s sugar for a pretty finish.

2. 2

   Cream the butter and granulated sugar in a large mixing bowl until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Add the confectioner\u2019s sugar, dark chocolate, and peppermint extract to the mixing bowl.

   Tip: Melt the chocolate if necessary.

4. 4

   Mix until well combined and a dough forms.

   Tip: Be careful not to overmix.

5. 5

   Gradually add the flour to the mixing bowl.

   Tip: Mix until the dough comes together in a ball.

6. 6

   Add the unsalted milk and mix until the dough is smooth and pliable.

   Tip: If the dough is too dry, add a little more milk.

7. 7

   Add the sifted confectioner\u2019s sugar and mix until combined.

   Tip: Make sure the dough is smooth and even.

8. 8

   Roll out the dough to a thickness of about 5mm (1/4 inch).

   Tip: Cut into desired shapes.

9. 9

   Place the shortbread on the prepared baking sheet and bake for 20-25 minutes.

   Tip: Check for doneness after 15 minutes.

10. 10

    Remove the shortbread from the oven and let cool completely.

    Tip: Allow the shortbread to set before cutting into slices.