Christmas Peppermint Cream Shortbread
Christmas Peppermint Cream Shortbread
My Children call these Pepperminty Millionaire Slices, but I have called it Peppermint Cream Shortbread. Whatever the name, they are simply divine! The snap of the biscuit, the peppermint creamy interior, and the topping of beautiful chocolate. These are what I dreamt of, couldn’t find a recipe for and so created my own. The best part of this is, my children help with each stage. They love creating the shortbread and flattening it in the pan. They love mixing, and tasting and mixing the peppermint filling, until the taste is just how they like it. They adore making the chocolate, and where would Christmas baking be without the sprinkles! The one thing we did fight over was which sprinkles to use, so we used them all!
These Peppermint Cream Shortbreads are gluten free, dairy free and delicious. Give them a try this Christmas.
Makes 30 small squares or 15 larger rectangles
Ingredients for Shortbread:
230 g dairy free spread
350 g gluten free plain flour
2 tsp xanthan gum
110 g caster sugar
Ingredients for the Peppermint Cream Filling:
500 g sifted icing sugar
2 egg whites
Few drops of peppermint essence
Ingredients for the Chocolate Topping:
250 g Chocolate of your choice (Dairy free of course)
Sprinkles (optional)
Method for the Shortbread:
Preheat the over to 180°C / 160° Fan / 350°F / Gas Mark 4.
Grease and line a baking tin. I use a shallow baking tin which is 18 cm by 27 cm or 7 x 10 1/2 inches.
Mix the shortbread ingredients either in a food processor or by hand until they are combined and then press firmly and evenly into the baking tin. Make sure the base is covered evenly and into the corners and finally prick lightly all over with a fork.
Bake in the oven for approximately 25 minutes. The shortbread should be turning golden brown.
Remove from the oven and let this cool in the tin.
Method for the Peppermint Cream Filling:
Sieve the icing sugar into a large bowl. Add a little egg white and add a few drops of the peppermint essence.
Mix well so that it comes together as a soft dough.
Gradually add the egg white until this happens.
At this point, make sure you taste the mixture to ensure you have added enough peppermint!
Place the mixture on top of the shortbread and flatten out.
Place into a fridge whilst you make the chocolate.
Method for the Chocolate Topping:
When the caramel is firm melt the chocolate. I use a mixture of dark and milk chocolate and use a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
Pour the melted chocolate evenly over the caramel and cover with sprinkles if you wish.
It is important you leave to set outside of the fridge if you can. This isn’t always possible if you live somewhere hot!
Once cooled and the chocolate set you can cut into squares and store in an airtight container. I usually have to store mine in the fridge otherwise it melts in the hot weather.
I believe this should last up to a week in a container, though in our house you are lucky if it is 2 days.
Additional Notes:
The Chocolate may discolour when kept in the fridge but I find returns to a normal colour after sitting out for a while. The colour certainly doesn’t change the taste.
Don’t waste the chocolate left in the pan. Dip some orange or other fruit into it until the bowl is wiped clean.
Equipment Used:
Baking Tin
Cake Liner
Saucepan
Large Bowl
Wooden Spoon.
