Ingredients
For the Shortbread
- 225 grams unsalted butter, softened
- 100 grams caster sugar
- 275 grams plain flour
- 25 grams cornflour
- ½ teaspoon peppermint extract
For the Chocolate Coating
- 200 grams dark chocolate or milk chocolate, chopped
- Optional: ½ teaspoon peppermint extract (for stronger peppermint flavor)
Equipment Needed
- Large mixing bowl
- Wooden spoon or electric mixer
- Sieve
- Baking tray
- Baking parchment
- Rolling pin
- Sharp knife or biscuit cutter
- Cooling rack
- Heatproof bowl
- Saucepan for melting chocolate
Preparation Steps
Step 1: Prepare the Baking Tray
Line a baking tray with baking parchment.
Set aside and ensure there is enough space in your refrigerator later to chill the dough if needed.
Step 2: Cream the Butter and Sugar
Place the softened butter into a large mixing bowl.
Add the caster sugar and beat together until pale, smooth, and creamy. This can be done by hand or with an electric mixer.
Do not overbeat. The goal is a smooth mixture, not a fluffy one, as shortbread should be dense and crumbly rather than airy.
Step 3: Add the Peppermint
Add the peppermint extract to the butter mixture.
Mix thoroughly so the flavor is evenly distributed. Peppermint extract is strong, so measure carefully.
Step 4: Add the Dry Ingredients
Sift the plain flour and cornflour together into the bowl.
Mix gently until the dough comes together. The dough should be soft but not sticky.
If the dough feels too soft to handle, refrigerate it for 15 to 20 minutes before shaping.
Shaping and Baking
Step 5: Shape the Shortbread
Lightly flour a clean work surface.
Roll out the dough to a thickness of about 1 centimeter. Thicker shortbread produces a better crumbly texture.
Cut into fingers, rectangles, or rounds using a sharp knife or biscuit cutter.
Transfer the pieces carefully onto the lined baking tray, leaving a small gap between each biscuit.
Step 6: Chill the Dough
Place the tray of shaped shortbread into the refrigerator for 20 minutes.
Chilling helps the biscuits keep their shape and improves texture.
Step 7: Bake the Shortbread
Preheat the oven to 160°C.
Bake the shortbread for 20 to 25 minutes.
The biscuits should remain pale with just a very light golden color at the edges. Overbaking will make them dry.
Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a cooling rack.
Allow the biscuits to cool completely before dipping in chocolate.
Preparing the Chocolate
Step 8: Melt the Chocolate
Place the chopped chocolate into a heatproof bowl.
Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
Stir occasionally until the chocolate is fully melted and smooth.
If using additional peppermint extract in the chocolate, stir it in now, mixing thoroughly.
Remove from heat.
Dipping the Shortbread
Step 9: Dip the Biscuits
Hold each biscuit carefully and dip one end into the melted chocolate.
Allow excess chocolate to drip back into the bowl.
Place the dipped biscuit onto baking parchment or a cooling rack.
Repeat with the remaining biscuits.
Step 10: Set the Chocolate
Allow the chocolate to set at room temperature, or place the biscuits in the refrigerator for faster setting.
Once set, the chocolate should be firm and glossy.
Serving Suggestions
- Serve with tea, coffee, or hot chocolate
- Arrange on a platter for special occasions
- Package in boxes or bags for gifting
- Add a light dusting of icing sugar to the plain end of the biscuit if desired
