# What You’ll Need:
→ 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 ounces semi-sweet chocolate, chopped
07 - 1 teaspoon coconut oil or vegetable oil
08 - 2 tablespoons crushed peppermint candies or candy canes
# Step-by-Step Guide:
01 - Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper or lightly grease the surface.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Stir in peppermint extract.
03 - Add all-purpose flour and salt to the creamed mixture. Mix until a soft dough forms.
04 - Press the dough evenly into the prepared cake pan. Prick the surface evenly with a fork.
05 - Bake for 23 to 25 minutes, until edges are lightly golden. Remove from oven and cool in the pan for 10 minutes.
06 - While still warm, cut the shortbread into 8 wedges using a sharp knife. Allow to cool completely in the pan.
07 - Melt chopped chocolate and oil together in a microwave-safe bowl using 20-second intervals, stirring until smooth.
08 - Drizzle melted chocolate over the cooled wedges and sprinkle with crushed peppermint candies.
09 - Allow chocolate to set until firm before serving.
