# Components:
→ Shortbread
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon peppermint extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Chocolate Topping
06 - 3 oz semi-sweet chocolate, chopped
07 - 1 teaspoon coconut oil or vegetable oil
08 - 2 tablespoons crushed peppermint candies or candy canes
# Method:
01 - Preheat the oven to 325°F. Line a 9-inch round cake pan with parchment paper or lightly grease it.
02 - In a large bowl, beat the butter and sugar until light and fluffy. Stir in the peppermint extract.
03 - Add the flour and salt to the butter mixture and mix until a soft dough forms.
04 - Press the dough evenly into the prepared pan. Prick the surface evenly with a fork.
05 - Bake for 23 to 25 minutes, or until the edges turn lightly golden. Remove and cool in the pan for 10 minutes.
06 - Using a sharp knife, cut the warm shortbread into 8 wedges. Let cool completely in the pan.
07 - Melt the chocolate and oil together in a microwave-safe bowl using 20-second bursts, stirring until smooth.
08 - Drizzle the melted chocolate over the cooled wedges and sprinkle with crushed peppermint candies.
09 - Allow the chocolate to firm before serving.
