Crushed mints give this buttery shortbread a fresh, festive flavour. A great alternative if, like me, you’re not a fan of the heavy fruit cakes of the season or mince pies.

Ideally this shortbread is best eaten on the day but to save time you could make the shortbread a day in advance then just decorate.

Makes 10

44g tube of Trebor extra strong mints

125g plain flour

100g unsalted butter, chilled and cut into small pieces

25g caster sugar

100g bar Lindt dark mint intense chocolate, chopped

50g white chocolate, chopped

2 large peppermint red and white candy canes

Method

Preheat the oven to 170c, gas 3, 325f

Grease a 20cms x 9cms loaf tin, then line the base and long sides with a thick strip of baking parchment that over hangs the edges. Place the mints in a small plastic bag, beat into very small pieces with the end of a rolling pin.

Blend the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, tip in the crushed mints and any powdered sugar left in the bag and blend to a firm paste. Tip into the tin and press down firmly in an even layer. Bake for about 30 -35 minutes until pale golden brown. Carefully lift the shortbread out of the tin by holding the parchment on either side. Slice into 10 20cm fingers while still warm.

Melt the dark and white chocolate in separate bowls, using the microwave, or in heatproof bowls resting over pans of hot water.

Put the candy canes in a small food bag and smash up into pieces using the rolling pin.

Spread melted dark chocolate over each shortbread, allowing it to drizzle over the sides. Spoon the white chocolate into one corner of a small, new plastic food bag, or a little bag made from greaseproof paper and snip off the merest tip so the chocolate can be piped into a thin line. Use to pipe decorative lines or simple festive shapes over the dark chocolate.

Sprinkle with the red and white candy cane pieces and leave in a cool place to set.