Mint Chocolate Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

   Tip: Make sure to grease the parchment paper for easy removal.

2. 2

   In a large mixing bowl, cream the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for the best results.

3. 3

   Add the flour, salt, and peppermint extract to the bowl and mix until just combined.

   Tip: Be careful not to overmix the dough.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

5. 5

   Add the melted chocolate to the bowl and mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl for a smooth dough.

6. 6

   Fold in the semi-sweet chocolate chips.

   Tip: Don't overmix the chocolate chips into the dough.

7. 7

   Scoop the dough into 8 equal portions and shape each portion into a ball.

   Tip: Make sure the balls are evenly sized for even baking.

8. 8

   Place the balls onto the prepared baking sheet, leaving about 2 cm of space between each shortbread.

   Tip: Don't overcrowd the baking sheet.

9. 9

   Bake for 18-20 minutes, or until the shortbread is lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes to avoid overbaking.

10. 10

    Remove the shortbread from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the shortbread cool completely before serving.