- STEP 1
In a bowl, combine softened butter with the sugar and beat well.
- STEP 2
Separately, combine the flour and cornflour and mix together
- STEP 3
Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
- STEP 4
Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
- STEP 5
Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
- STEP 6
Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
- STEP 7
Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
- STEP 8
Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
- STEP 9
Once melted, add the mint essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
- STEP 10
Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and sprinkle some crushed hazelnuts on top. Allow the chocolate to set and ENJOY!