Serve these little delights to family and friends and you’ll be everyone’s favourite cook!
1 Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
2 In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
3 Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.
Recipe taken from Dairy Diary 2017