My mint chocolate shortbread is buttery, crumbly and packed with flavour. It tastes just like the classic ice cream flavour and it's perfect for the festive season!
I had the idea to make mint chocolate shortbread biscuits sometime last year, and now that I've finally done it, I honestly can't believe I waited so long! This might be one of my favourite shortbread flavours EVER!
Mint chocolate is one of those combos I always forget how much I love until I taste it again, and it just works so well in homemade shortbread. Once I finally decided to bake them, I couldn't stop thinking about how tasty and festive they'd be, and they actually turned out even more delicious than I imagined! They are so fun to make around this time of year and they'll make your whole kitchen smell like Christmas. I can't wait for you to try them!
Ingredients & equipment
Here's everything you need to make this recipe:
- Butter: I beg you, please, use real butter for this recipe! It will give your shortbread a rich, indulgent flavour and beautifully crumbly texture that you just can't get from margarine. I have really been enjoying using salted butter in my bakes recently but unsalted is fine if you prefer that.
- Sugar: I love using caster sugar in my shortbread because it has a finer texture and dissolves into the butter more easily, creating a delicious melt-in-your-mouth texture.
- Peppermint extract: I used 1+½ teaspoons, which was perfect for me, but feel free to taste a little bit of dough and adjust as you go.
- Flour: Since shortbread is supposed to be dense and crumbly, it's important to use plain (all-purpose) flour. Avoid self-raising flour, which will make the cookies puffy and cake-like.
- Green food colouring: This is obviously optional but it will make your mint shortbread look more festive and more like mint choc chip ice cream. You only need to use a very small amount of gel food colouring to get a light mint green colour.
- Chocolate chips: Dark or milk chocolate chips or chunks will both work well in this recipe. I used milk chocolate chips.
- Baking trays & baking paper: I bake around 9-10 per tray but you can bake two trays at once if you don't want to wait. Make sure to line them with baking paper to prevent sticking.
- Mixing bowl: A large one.
- Utensils: You'll need a wooden spoon for mixing, a teaspoon for measuring, and a toothpick for adding a hint of colour.
- Rolling pin: To roll the dough out ready for cutting.
- Cookie cutter: I used a 2.5-inch round cutter (well, actually, I used the bottom of a thin glass!), which gave me 18 biscuits in total.
How to make mint chocolate shortbread
Step 1: To a large bowl, add 200g of softened butter and 100g of caster sugar. Mix them together until pale, soft and fluffy.
Step 2: Next, mix in 1+½ teaspoons of peppermint extract and a small amount of green gel food colouring. Be careful with the colouring as it's easy to overdo it- you can always add more if you want but you can't take it away!
Step 3: Pour 280g of plain flour into the bowl. Start mixing, then when it's beginning to stick together, use your hands to press everything into a ball. Shortbread dough is quite crumbly, so don't worry that it doesn't look perfectly smooth!
Step 4: Now add 100g of milk or dark chocolate chips to your dough, gently pressing them in using your hands.
Step 5: Flour your surface and your rolling pin then roll the shortbread dough out until it's around ¼-inch thick. Cut out 2.5-inch circles and place them onto your lined tray. You can keep rerolling scrap pieces until all of the dough is used up. You should get roughly 18 biscuits in total from this recipe.
Step 6: Place the dough circles in the fridge to chill for 30 minutes. This will prevent them from spreading or losing shape in the oven.
Step 7: While the dough is chilling, preheat your oven to 180°C (or 160°C if you're using the fan setting).
Step 8: After 30 minutes have passed, bake the shortbread biscuits for 12-15 minutes. You'll know they're done when they're firm to the touch around the edges with slightly soft centres. Don't wait for them to be golden on top as they will end up overbaked and crispy.
Step 9: While the shortbread is still warm from the oven, sprinkle some extra caster sugar on top. Then just wait for them to cool and enjoy!
My top shortbread tips
- Don't skip refrigeration before baking! This chills the fat and prevents the biscuits from spreading and losing shape in the oven.
- Baking time will vary depending on which size cookie cutter you use. The baking time of 12-15 minutes is based on using a 2.5-inch cutter.
- Use real butter (not margarine) for an authentic shortbread flavour and texture.
- Dip your cookie cutter in flour before each cut to prevent sticking.
- If you're unsure if your shortbread is done baking, you can turn one upside down to check- they should be golden brown underneath and pale on top.
FAQs
This will keep well in an airtight container at room temperature for up to 1 week. It usually gets eaten up within the first 24 hours in our house though, haha!
Yes, for up to 3 months. You can either freeze the biscuits on a baking tray until they're solid then pop them into a freezer bag, or you can put them into airtight containers. To defrost them, let them sit out on a wire rack or plate at room temperature for an hour or two.
Yes, your mint shortbread dough will keep well in the fridge for up to 5 days before baking. Wrap it tightly in clingfilm to keep it as fresh as possible.
More shortbread recipes
I hope you enjoy my mint chocolate shortbread! If you make it at home, please leave a comment and rating below to let me know what you think. Enjoy!
Mint Chocolate Shortbread
Ingredients
- 200 g Salted butter, softened (1+¾ sticks)
- 100 g Caster sugar (½ cup) plus more for sprinkling on top
- 1+½ Teaspoons Peppermint extract
- 1 Drop Green gel food colouring (add more as required to get your desired shade)
- 280 g Plain flour (2 cups + 2 tablespoons)
- 100 g Milk or dark chocolate chips (⅔ cup)
Instructions
- Line a large tray or two with baking paper.
- Mix the butter and sugar together until smooth. Then stir in the peppermint extract and the food colouring.
- Add the flour. Mix well, then use your hands to press everything together into a ball of dough. Remember, shortbread dough is supposed to be quite crumbly.
- Pour the chocolate chips into the bowl and press them into the dough.
- Roll the dough onto a lightly floured surface until it's around ¼-inch thick. Cut out 2.5-inch circles, re-rolling scrap pieces together until all of the dough is used up.
- Place the biscuits onto your lined tray(s) then pop them in the fridge for 30 minutes. This will help them to hold their shape in the oven.
- In the meantime, preheat your oven to 180℃/350℉ (or 160℃/320℉ if you're using fan/convection setting).
- Bake your biscuits for 12-15 minutes until they're firm to the touch around the edges. If you used a smaller cookie cutter, they'll bake faster, so keep an eye on them.
- Sprinkle some extra sugar on top of the biscuits while they're still warm. Let them cool on the tray then enjoy!
Video
Notes
- The tops should be pale and firm around the edges and slightly soft in the centre, and the bottoms should be light golden brown. They'll firm up more as they cool down, so avoid overbaking.
- Store in an airtight container at room temperature for up to 1 week.
Leave a Reply