1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3/4 cup (100 g) 4 oz flour
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
1/2 level tsp (2.5 ml) peppermint flavouring
175 g (6 oz) plain chocolate
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3/4 cup (100 g) 4 oz flour
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
1/2 level tsp (2.5 ml) peppermint flavouring
175 g (6 oz) plain chocolate
method
1. Whisk the butter and sugar together until pale and fluffy, then add the flour. Knead to a smooth dough.
2. Press into a small swiss roll tin, prick all over and bake in the oven at 180°C (350°F) mark 4 for 10 - 15 minutes, until golden brown. Leave until cool.
3. Put the icing sugar into a basin and mix with 15 - 30 ml (1 - 2 tbsp) water; add the peppermint flavouring and spread the topping on the shortbread base. Leave until cold.
4. Melt the chocolate in a basin over a pan of hot water and spread over the icing. When cold cut into fingers.
2. Press into a small swiss roll tin, prick all over and bake in the oven at 180°C (350°F) mark 4 for 10 - 15 minutes, until golden brown. Leave until cool.
3. Put the icing sugar into a basin and mix with 15 - 30 ml (1 - 2 tbsp) water; add the peppermint flavouring and spread the topping on the shortbread base. Leave until cold.
4. Melt the chocolate in a basin over a pan of hot water and spread over the icing. When cold cut into fingers.
serving amount
makes 16 - 18
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