Mint Chocolate Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These mint chocolate shortbread fingers are my go to treat when I want something that tastes fancy but comes together in under an hour. The beauty of shortbread is how simple it really is, just butter, sugar, and flour, which means you probably have everything in your pantry already. I love adding that peppermint extract and cocoa powder to make them feel special, and the white chocolate drizzle with crushed candy on top just makes them irresistible. Plus, dark cocoa powder is packed with antioxidants, so you can feel a little less guilty enjoying these delicious fingers. They're perfect for gift giving or just keeping a batch around for when you need a little pick me up.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 100 gconfectioner's sugar(null)
- 200 gunsalted butter(null)
- 120 gwhite chocolate chips(null)
- 6 mlpeppermint extract(null)
- 10 gsalt(null)
- 50 gunsweetened cocoa powder(null)
- 20 gconfectioner's glaze(null)
- 100 gmelted white chocolate(null)
- 50 gcrushed peppermint candies(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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- 2
In a medium-sized bowl, whisk together the flour, confectioner's sugar, and salt.
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- 3
Add the unsalted butter to the bowl and mix until the mixture resembles coarse crumbs.
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- 4
Add the white chocolate chips, peppermint extract, and cocoa powder to the bowl and mix until a dough forms.
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- 5
Roll out the dough to a thickness of about 5mm and use a cookie cutter to cut out fingers.
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- 6
Bake the shortbread fingers for 18-20 minutes or until lightly golden.
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- 7
Allow the shortbread fingers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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- 8
Melt the confectioner's glaze in a small saucepan over low heat.
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- 9
Dip the cooled shortbread fingers in the melted confectioner's glaze and place on a piece of parchment paper.
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- 10
If desired, sprinkle crushed peppermint candies on top of the glaze and allow to set.
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Recipe Variations
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