Chocolate Peppermint Shortbread Wedges (Printer View)

Tender shortbread infused with peppermint and topped with rich chocolate and crushed candies.

# What You'll Need:

→ Shortbread

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon peppermint extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Chocolate Topping

06 - 3 ounces semi-sweet chocolate, chopped
07 - 1 teaspoon coconut oil or vegetable oil
08 - 2 tablespoons crushed peppermint candies or candy canes

# Method Steps:

01 - Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper or lightly grease it.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Stir in peppermint extract.
03 - Add all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
04 - Press dough evenly into prepared pan and prick surface evenly with a fork.
05 - Bake for 23 to 25 minutes until edges are lightly golden. Remove and cool in pan for 10 minutes.
06 - While still warm, cut shortbread into 8 wedges using a sharp knife. Allow to cool completely in pan.
07 - Melt semi-sweet chocolate and oil together in microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
08 - Drizzle melted chocolate over cooled wedges and sprinkle crushed peppermint candies on top.
09 - Let chocolate firm up before serving.

# Expert Advice:

01 -
  • Easy to make with simple, accessible ingredients
  • Perfect for gifting or entertaining during the holidays
02 -
  • Store wedges in an airtight container at room temperature for up to 1 week
  • You can substitute white chocolate for a different flavor and look
03 -
  • For extra peppermint flavor, stir 1 tablespoon finely crushed peppermint candies into the dough before baking
  • Allow shortbread to cool completely before drizzling with chocolate for neat presentation
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