MOCHA OR CHOCOLATE SHORTBREAD
The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I used chocolate instead as I thought it would be a safer bet. So I subsituted the instant coffee for good quality cocoa powder. As I was mixing it all by hand I dissolved the cocoa in hot water so it was easier to cream with the butter! The recipe is for shortbread fingers but I also made some xmas shapes. When the shapes came out they had lost the definition so I scraped off some edges with a serated knife to get a better shape. I doubled up the recipe but didn't need to double up the melted chocolate as it was plenty. I think I'll make these next year too!
Provided by Karen Pea
Categories Dessert
Time 1h
Yield 30-40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 150°C / 300°F / Gas mark 2.
- Sift flour, cornflour, baking powder and salt together then set aside.
- Cream the butter and the dissolved coffee.
- Add the icing sugar and beat until smooth.
- Add the flour mixture and mix until a dough forms.
- Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
- Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
- Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
- Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
- Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
- Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
- Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
- Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Nutrition Facts : Calories 138.2, Fat 10.2, SaturatedFat 6.3, Cholesterol 16.3, Sodium 28.4, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 1.8
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bertrand ng
[email protected]I've made these cookies several times now, and they're always a crowd-pleaser. They're the perfect balance of sweet and savory.
Rana faizan Rana
[email protected]These cookies are the perfect gift for any coffee or chocolate lover. They're sure to be a hit!
magreth komba
[email protected]I'm not a big baker, but these cookies were so easy to make that even I could do it. And they turned out so delicious!
solomon tsehay
[email protected]These cookies are so easy to make, and they always turn out perfect. I love that I can always count on them to be a success.
Niță Andrei
[email protected]I made these cookies for my family and they were a huge hit! Everyone loved the unique flavor and the crumbly texture.
Sisu sisakalut
[email protected]I love the combination of coffee and chocolate in these cookies. They're the perfect treat for any occasion.
Ratnesh Yadav
[email protected]These shortbread cookies are a great way to satisfy your sweet tooth without feeling guilty. They're not too sweet, and the coffee flavor helps to balance out the chocolate.
Blanc Debris
[email protected]I've never been a fan of shortbread cookies, but this recipe changed my mind. The addition of coffee and chocolate makes them so flavorful and addictive.
Jamisom Hatfield
[email protected]These cookies are absolutely delicious! The chocolate and coffee flavors are perfectly balanced, and the texture is amazing.
Shelton Foreman
[email protected]I made these shortbread cookies for a bake sale and they were a huge success! They were so easy to make, and everyone loved the way they tasted.
Rana Parkash
[email protected]This shortbread was a hit at my last party! The coffee and chocolate flavors were a perfect combination, and the texture was just right - crumbly but not too dry. I'll definitely be making this again.