Chocolate Stuffed Minty Shortbread

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 cornflour

75g rice flour

1 package Mint Truffle Hershey Kisses

IngredientsIf adding the mint to the sugar, mix together in a sealed container and let it sit until you start to bake.

Cream together the butter and sugar.

Cream together butter and sugarMix in the flours.

Mix in the flours Whip the dough until it’s light and airy, then spread evenly in a lined brownie pan.

Spread evenly in a lined brownie pan


Press the mint truffle kisses into the dough.

Press the mint truffles into the dough

Smooth over the top of the Mint Kisses with a knife.

Smooth over the top of the Mint Kisses with a knife.Bake at 150C for about 45 minutes

Allow to cool – it’s a bit buttery as compared to your average shortbread, but the chocolate mint melts nicely into it.

Chocolate Stuffed Minty Shortbread



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