Mint Chocolate Shortbread Fingers
Author: 
Serves: 10 fingers
 
These Mint Chocolate Shortbread Fingers are super simple to make and will easily satisfy your cravings for a sweet treat! Cocoa powder makes them rich, peppermint makes them refreshing and plenty of butter makes them short - the perfect shortbread!
Ingredients
  • For the shortbread:
  • 1 and ¾ sticks (200g) unsalted butter, at room temperature
  • 2tbsp cornstarch
  • ¼ cup (25g) cocoa powder
  • 1 and ½ cups (210g) all purpose flour
  • ¼ cup + 1tbsp (62g) light brown sugar
  • 1tsp peppermint extract
  • 1tsp vanilla extract
  • For the topping:
  • 3oz/85g green Wilton Candy melts
  • ¼tsp peppermint extract
  • Green sanding sugar, optional
Instructions
  1. Preheat the oven to 325F/160C and grease and line an 8x8 inch square pan.
  2. Place butter, cornstarch, cocoa powder, flour, sugar, peppermint and vanilla extract into a large bowl or the bowl of your stand mixer and mix on a medium speed until you have a crumbly mixture which sticks together when you pick a bit up and press it together.
  3. Tip the mixture into your lined baking tin and then press it into a flat, level layer with a spatula/back of a spoon/your hand.
  4. Place in the oven for 40-50 minutes until it looks puffy and is slightly firm to the touch. The edges should feel firmer.
  5. Whilst the shortbread is still hot, score it into fingers: score in half one way, and score 5-6 times (depending on if you want 10 or 12 fingers) the other way. Use a fork along each fingers to poke holes in the top if you wish.
  6. Leave to cool completely before transferring to a cutting board to slice properly. Then make the topping: place Candy Melts into a heat proof bowl and microwave in 20 seconds increments, stirring in between each, until melted. Add in the peppermint extract and stir to combine.
  7. Place in a small Ziploc bag, then snip a small hole in one corner of your bag. Drizzle melted chocolate all over cooled shortbread fingers and sprinkle with sanding sugar, if desired.
  8. Leave to set, before keeping in an airtight container, at room temperature, for 5 days.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/mint-chocolate-shortbread-fingers/