Quick & Easy

Choc-mint shortbreads

choc-mint shortbreads
24 Item



1.Finely chop Peppermint Crisp bars.
2.Preheat oven to 180°C/350°F. Line oven trays with baking paper.
3.Make 1 quantity basic shortbread dough, replacing caster (superfine) sugar with ¼ cup firmly packed light brown sugar. Stir in 2 tablespoons cocoa powder sifted with a pinch of bicarbonate of soda (baking soda).
4.Roll level tablespoons of mixture into balls. Place balls about 5cm (2 inches) apart onto trays, flatten with the back of a spoon. Bake about 15 minutes, immediately sprinkle hot biscuits with chopped Peppermint Crisp bars. Cool on trays.

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