Christmas Chocolate Shortbread
Chocolate shortbread topped with chocolate and decorated with candy canes, marshmallows and gingerbread man sprinkles, perfect for Christmas baking and very popular with kids
For the chocolate shortbread:
- 150 g mixed dark and milk chocolate
- 5 candy canes
- 3-4 large marshmallows torn into small pieces
- gingerbread man sprinkles mine are from Sainsburys
Make the shortbread. Cream the butter and sugar together until very soft.
Add the flour and cocoa powder, stir with a spoon at first and then bring the dough together with your hands.
Grease a 7 inch cake tin with butter and heat the oven to 180 degrees.
Press the dough into the tin, flatten and prick with a fork.
Bake for 15-20 minutes. It will harden as it cools, don’t worry if it still feels soft.
Allow to cool then remove from the tin (use a knife around the edge of the tin then turn over carefully and remove the shortbread onto your hands).
Melt the chocolate in the microwave in a bowl. Spread onto the shortbread.
Crush the candy canes and sprinkle over the chocolate with the marshmallows and gingerbread man sprinkles.
Chill in the fridge until set. Slice and serve!
The recipe time does not include the time for cooling the shortbread and setting in the fridge.
You can freeze the undecorated shortbread after cooking to save it for later, great for making ahead. Once defrosted keep it in an airtight container and use within 3-4 days.
Calories: 347kcal | Carbohydrates: 43g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 7mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 390IU | Calcium: 13mg | Iron: 1.6mg