Minted Shortbreads

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Serves 6 people
Prep. time 15 mins
Cook time 20 mins


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly oil a baking sheet and set aside.
  2. Place the flours, salt, sugar, butter and mint in the bowl, fit dough hook and knead on speed min for 1 minute. Increase to speed 2 for 1-2 minutes, scraping occasionally, until well combined.
  3. Turn out onto a lightly floured surface, knead lightly and roll out to 2.5cm (1/4 in) thick. Using a 6cm (2 1/2 in) round fluted cutter cut out 12 rounds. Place on the baking sheet well spaced apart and bake for 15-20 minutes, until golden.
  4. Transfer to a wire rack and allow to cool completely. Meanwhile place the fruits, icing
    sugar and Cointreau® in a small pan and heat gently until juices begin to run. Remove from the heat and allow to cool completely.
  5. Place the cream in the bowl, fit the whisk and whisk on speed 3 for approx 2 minutes, until soft peaking. Sandwich the biscuits together with the cream and serve with summer fruits. Decorate with mint leaves and dust with icing sugar.


100g (4oz) plain flour
50g (2oz) ground rice
pinch of salt
50g (2oz) caster sugar
100g (4oz) butter, room temperature
30ml (2tbsp) fresh chopped mint
50g (2oz) raspberries
75g (3oz) small strawberries
15ml (1tbsp) icing sugar
15ml (1tbsp) Cointreau®
150ml (1/4pt) double cream
mint leaves and icing sugar, to decorate

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