Chocolate Shortbread with Peppermint Meringue

Need

• The Shortbread

• 90 Grams raw sugar
• 140 Grams Blanched Almonds Recipe
• 70 Grams chocolate dark, melted and cooled BUY
• 130 Grams butter cut into pieces BUY
• 100 Grams bakers or strong flour
• 30 Grams cocoa powder dark premium BUY
• 1 Pinch pink salt flakes BUY

• The Peppermint Meringue

• 2 egg whites
• 1 Pinch Fine grind salt
• 85 Grams raw caster sugar BUY
• 3-4 Drops doTERRA Peppermint Oil BUY
• red food colouring, (optional)

Do

1  

Place the sugar into the Thermomix bowl and mill 10 sec/speed 10. Add almonds to the sugar and mill 10 sec/speed 10.

2  

Add melted chocolate and blend 6 sec/speed 6.

3  

Add butter, flour and salt and blend 8 sec/speed 8 .

4  

Scrape out onto well floured bread mat and form into a flat piece of dough. Wrap and place in the freezer for 10 minutes or fridge for 30 minutes.

5  

Preheat oven to 170°C and line a cm oven tray with baking paper. Roll the dough to fit your tin, pressing it to a 1cm thickness. Prick with a fork and bake 30 minutes or until fragrant and clearly cooked. (It is harder to tell with a dark dough, but it should look dry as opposed to shiny.) Reduce oven temperature to 120°C.

6  

Cool base while you make the meringue.

7  

Place the egg whites and salt into a clean, dry Thermomix bowl and whip 4 min/40°C/Butterfly/speed 3/MC off.

8  

Add sugar through hole in the lid as you continue to whip further 4 min/40°C/Butterfly/speed 3/MC off.

9  

Remove from the bowl and stir through the peppermint oil with a spatula. Swirl across the cooked shortbread and if using, drop 2 drops of red food colouring and swirl through the meringue. Bake for at least 40 minutes or until the meringue is still sticky but set. Leave in the turned off oven for at least a further hour, propping the door open with a wooden spoon or similar.

Served with

• Spiced Chai Brew Choc