Someone at work offered me an After Eight and that was it – I wanted a nice minty baked good. So after searching vigorously through my baking bags, I found a bag of Mint Truffle Hershey Kisses at the bottom of my stash. I had also been wanting to make some herbed sugar for awhile, so I put a teaspoon of mint in with my sugar to sit and mix for several days.
I know it’s a bit of a go-to for me, but it is for a reason: I actually really enjoy shortbread. Especially with the herbed sugar, it had to be shortbread. So I deliberately made this a bit lighter than average shortbread, in order to turn it into a shortbread brownie, which I think worked really well with the mint kisses. Or at least Beardy Fiance’s minions thought so.
Chocolate Stuffed Minty Shortbread (adapted from Pioneer Woman)
1 teaspoon dried mint
200g caster sugar
255g salted butter
125g plain flour
75g rice flour
1 package Mint Truffle Hershey Kisses
Cream together the butter and sugar.
Press the mint truffle kisses into the dough.
Smooth over the top of the Mint Kisses with a knife.
Allow to cool – it’s a bit buttery as compared to your average shortbread, but the chocolate mint melts nicely into it.