Every year I hang Peppermint Candy Canes on my Christmas tree, but nobody ever eats them. It feels like such a waste, so this year I decided to do something with them instead and the first thing that popped into my head was Christmas Shortbread.
Shortbreads have kind of become my festive go to so it wasn’t hard to select a biscuit type. I then remembered how much I loved after dinner chocolate mints, and just like that, these Chocolate Peppermint Shortbreads were born.
Chocolate and Peppermint go hand in hand as one of the best flavour combinations around. Throw them both into shortbread and you have yourself one of the tastiest treats there is.
The buttery shortbread is baked and then dipped in more indulgent chocolate before being sprinkled with crumbled candy canes.
It’s also a great way to get the children in the kitchen. They become great helpers when cutting out the dough or dipping the biscuit in the chocolate and decorating. You could even suggest making these on Christmas Eve so they have freshly baked biscuits to put out for Santa.
I can’t believe it’s Christmas Eve! The last 3 months have been nothing but hectic for us. Alongside busy day jobs, we officially kicked off wedding planning, and then just to add more chaos we threw a house move and relocation into the mix. As such, I apologise for being a little distant, it’s nothing personal, I’ve just had a lot to juggle recently, and sadly blogging and baking had to take a back seat.
Chocolate Peppermint Shortbreads
Peppermint meets chocolate, meets buttery shortbread.
- 250 g unsalted butter
- 125 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 200 g plain flour
- 50 g cocoa powder
- 100 g milk chocolate
- 100 g dark chocolate
- 6 candy canes crushed
In a large mixing bowl, beat the butter and sugar together until pale and creamy.
Add the vanilla and peppermint extracts and mix them through, then add the flour and cocoa powder and stir until combined and a soft dough forms.
Shape the dough into a ball, then wrap in cling film and refrigerate for at least 30 minutes for the butter to harden.
Preheat the oven to 160 C and line a baking tray with baking paper.
Lightly flour your kitchen surface and roll out your dough to 1cm thickness. Cut out shapes with cookie cutters and place on your prepared tray. Bake for 10-15 minutes and then transfer to a cooling rack to cool completely.
Note: if you have any left over dough or want to bake less cookies, you can leave half the dough and freeze it. To thaw frozen dough just leave it out for a few hours before rolling it out.
To decorate: melt your chocolate in a heatproof bowl set over a bowl of boiling water, stirring occasionally. Dip your cookies, one at a time, into the chocolate and then place on your wire rack. Sprinkle over the peppermint candy cane crumbs before the chocolate sets and continue until all biscuits are decorated.