Recipe

Choc-mint shortbreads

Sep 30, 2009 2:00pm
  • 35 mins cooking
  • Makes 24 Item
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Ingredients

Choc-mint shortbreads
  • 2 x 35g (1 ounce) peppermint crisp bars
  • 1 quantity basic shortbread
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoon cocoa powder
  • pinch of bicarbonate of soda

Method

Choc-mint shortbreads
  • 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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