Save On Foods

This Candy Cane Shortbread Is The Perfect Holiday Dessert And Here’s Why

If you’re a fan of baking, the holiday season is a great time to get busy in the kitchen. Between the different holiday parties and gifts to give, there’s always a reason to try out a new recipe, and as delicious as gingerbread cookies and peppermint bark are, there are so many other unique baked goods to be made.

If you’re looking for a new holiday dessert to make your specialty, you’ll want to try this Candy Cane Shortbread. It contains the perfect combination of holiday ingredients, with a buttery shortcake reminiscent of a Christmas sugar cookie topped with the ever-so-flawless combination of chocolate and peppermint. Since they can be cut into squares, they’re a good idea for parties or work events, but you can also create a whole shortbread, place it in a tin, and give it as a gift.

These tasty holiday treat only take 15 minutes to prepare and 50 minutes to bake, which means you don’t have to spend too much time making it. The recipe also only calls for six ingredients, and they’re all pretty much staples, which makes this shortbread a budget-friendly holiday option.

Here’s what you’ll need, according to the recipe from Save On Foods.

Shortbread

  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 – 1/4 cups all purpose flour
  • 1/2 cup (125 mL) corn starch

Topping

  • 2 cups semi-sweet milk or white chocolate chips
  • 1/3 cup chopped cady canes or peppermint candies

Directions:

1.  Preheat oven to 300°F. Grease a 10” x 15” baking pan and line it with overlapping parchment paper.
2.  To make the shortbread, cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
3.  Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined.
4.  Press dough evenly into prepared pan.
5.  Bake in preheated oven, 45 to 50 minutes.
6.  As soon as shortbread is removed from the oven, immediately sprinkle chocolate chips over hot crust. Wait 10 minutes for chocolate to melt and spread evenly. Sprinkle with chopped candies.
7.  Refrigerate until chocolate has set. Cut into 1” x 2” bars.
Then? Enjoy!