Mint Chocolate Shortbread Fingers

Mint Chocolate Shortbread Fingers


  • 44g tube of Trebor extra strong mints (1.5 ounces of something like Altoids mints)
  • 125g plain flour (1 cup less 2 TBS) (all purpose)
  • 100g unsalted butter, cold and cut into bits (7 TBS)
  • 25g caster sugar (2 TBS)
To glaze:
  • 100g bar Lindt Dart Mint Intense Chocolate chopped (3 1/2 ounces)
  • 50g of good white chocolate, chopped  )1.5 ounces)


  1. Preheat the oven to 165*C/325*C/gas mark 3.  Butter a 9 inch by 5 inch loaf tin and line with baking paper, leaving an overhand to lift it out with.
  2. Crush the peppermints in the bowl of a food processor until it becomes very small pieces, mostly powdered.  Remove and set aside.
  3. Add the flour and the butter to the food processor.  Blitz until it resembles fine bread crumbs.  Tip in the crushed peppermints and the sugar. Blitz until it comes together into a firm paste.  Tip out and press evenly into the bottom of the loaf tin.
  4. Bake in the preheated oven for 30 to 40 minutes, until set and golden brown. Remove from the oven and lift out onto a cutting board using the paper overhang.
  5. Using a sharp knife, carefully cut crosswise into 10 fingers.  Allow to cool completely before proceeding.
  6. Melt both chocolates by your preferred method. (I use the microwave on high at 30 second intervals. It took my microwave about 45 seconds to melt the dark chocolate and 30 to melt the white.)  Spoon and spread the dark chocolate over each shortbread finger, allowing some to drip down the sides.  Drizzle the white chocolate decoratively over top.  Leave in a cool place to set and then store in an airtight container.

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