Mint Chocolate Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
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)
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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