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Peppermint and Chocolate Shortbread

Ingredients

  • 2 cups Healthy Baker Plain Flour, sifted
  • 1 cup of Icing Sugar
  • 250g unsalted butter, chopped
  • � cup cornflour, sifted * 25g dark chocolate, grated
  • � tsp peppermint essence
  • Few drops of green food colouring

Directions

  1. Preheat oven to 180°C. Line a bar tin and 2 oven trays with baking paper.
  2. Beat the butter and icing sugar until light and fluffy. Transfer into a large mixing bowl.
  3. Add flour and mix with a wooden spoon until well combined. Turn the dough out onto a lightly floured surface and knead until just combined.
  4. Divide the mixture into 3 even portions. Add chocolate to 1 portion and knead to combine.
  5. Add peppermint essence and green colouring to another portion and knead gently to combine.
  6. Spread the green dough evenly over the base of the tin, top with the plain dough and then the chocolate dough.
  7. Place in the fridge for 1 hour until firm.
  8. Turn the dough out of the tin and cut into slices.
  9. Place slices cut-side down onto prepared trays leaving 5cm beween each for spreading.
  10. Bake for 12 - 15 minutes.
  11. Remove from the oven and stand on a wire rack to cool.
Makes about 24

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