# 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
# Method:
01 - Preheat oven to 325°F and line a 9-inch round cake pan with parchment paper or grease lightly.
02 - In a large bowl, cream butter and sugar until light and fluffy, then mix in peppermint extract.
03 - Add flour and salt to the creamed mixture and stir until a soft dough forms.
04 - Evenly press dough into prepared pan and prick surface uniformly with a fork.
05 - Bake for 23 to 25 minutes until edges are lightly golden, then cool in pan for 10 minutes.
06 - While warm, slice dough into 8 wedges with a sharp knife and let cool completely in the pan.
07 - Melt chocolate and oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
08 - Drizzle melted chocolate over cooled wedges and sprinkle with crushed peppermint candies.
09 - Allow chocolate to firm before serving.
