Name: Choc-mint shortbreads
Cook time: 35 min
Total time: 35 min
Ingredients: 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

Ingredients

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

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%