Shortbread Stripes

Ingredients:

Vanilla Dough:
125g unsalted butter, soft
1/4 C icing sugar
1t vanilla extract
1 C flour plus 1 T
1/4 C cornflour
Pinch salt

Mint Dough:
125g unsalted butter, soft
1/4 C icing sugar
1-2 t peppermint essence
Few drops green colouring
1 C flour plus 1 T
1/4 C cornflour
Pinch salt

Raspberry Dough:
125g unsalted butter, soft
1/4 C icing sugar
3 t freeze dried raspberry powder
Few drops red colouring
1 C flour plus 1 T
1/4 C cornflour
Pinch salt

Chocolate Dough:
125g unsalted butter, soft
1/4 C icing sugar
1 C flour
2 T cornflour
4 T dutch cocoa
Pinch salt

Mint Ganache:
100g dark chocolate
1/3 C cream
1 T unsalted butter
1 t peppermint essence

Method:

To make all the doughs:

Cream the butter and icing sugar until light and creamy. Add the colouring and/or essence and mix until well incorporated. Gently fold in the dry ingredients to form a soft dough. Roll between 2 pieces of baking paper to form a rectangle of 16cm x 23cm.

Place in the fridge for 15 mins to firm up. Peel off the paper. Trim the edges and cut into 3 lengths of 5 cm wide. Stack the lengths on top of each other and press together lightly.

Place back for the fridge for 20 mins. Preheat the oven to 150C. Turn the stacked stripes on their sides (to prevent layers blending) and cut 1/2cm slices.

Place on baking paper and bake around 12-15 mins until firm to touch and minimal colour. Set aside to cool.

Serving suggestion:

Join the biscuits together with mint ganache. Stir until smooth and allow to cool to spreading consistency.