A touch of frosting: Mint choc-chip shortbreads


150g unsalted butter diced

75g icing sugar sifted plus extra for dusting

25g cornflour sifted

150g self-raising flour sifted

50g dark mint chocolate (about 50 per cent cocoa; for example, Lindt Excellence brand) finely chopped

  • Preheat the oven to 190C/170C fan/gas 5. Cream the butter and sugar in a food processor, then add the cornflour and flour. Whiz until the mixture starts to cling together in lumps, then transfer it to a large bowl, scatter over and work in the chocolate chips and bring together into a ball. Arrange about 18 paper cases inside fairy-cake tins. Roll the dough into balls the size of a walnut and place in the baking cases, gently pressing them on to the base to steady them.
  • Bake for 15-18 minutes until lightly coloured, then remove and leave to cool. If using two trays the bottom may take a little longer than the top. Lightly dust with icing sugar using a tea strainer. If you like you can now peel off the paper. These will keep well for a couple of days in a sealed container.
  • Food styling Clare Lewis 
  • Styling Sue Radcliffe

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