Ingredients
-
7
-
1
-
1/2
-
1/4
-
8
-
1
-
2
-
5
-
8
-
-
-
-
-
-
Directions
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, 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!, Very nice shortbread recipe, a little different from the recipe I usually use, but it worked well Although I didn’t use the water, just mixing the cocoa powder straight in, I got a smooth dough which was very easy to pat into my baking tray This cooked very well, rose a little then settled and resulted in nice crisp biscuits, definitely a success I didnt cut into shapes beforehand, just baked and sliced into squares, and I havent yet dipped any in choocolate, since they are just for my DH and although he likes a sweet nibble he didnt want TOO much sweetness! I thought I might still dip some of them later, tho I made the recipe amount and get 30 nice sized squares Thank you Karen, good recipe, much enjoyed, made for Spring PAC 2013
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Steps
|
1
Done
|
Preheat Oven to 150c / 300f / Gas Mark 2. |
|
2
Done
|
Sift Flour, Cornflour, Baking Powder and Salt Together Then Set Aside. |
|
3
Done
|
Cream the Butter and the Dissolved Coffee. |
|
4
Done
|
Add the Icing Sugar and Beat Until Smooth. |
|
5
Done
|
Add the Flour Mixture and Mix Until a Dough Forms. |
|
6
Done
|
Transfer the Dough to Greaseproof Paper and Press Out Into a Rectangle About 1cm / 1/2-Inch Thick. |
|
7
Done
|
Cut Into Strips About 2 X 6 Cm / 3/4 X 2 1/2-Inches. |
|
8
Done
|
Lift the Strips from the Paper and Place About 2.5cm / 1-Inch Apart on Ungreased Baking Sheets. |
|
9
Done
|
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). |
|
10
Done
|
Leave to Cool For 10 Minutes on Baking Sheet and Then 10 Minutes or So on Wire Racks to Cool Completely. |
|
11
Done
|
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. |
|
12
Done
|
Dip the Shortbread Ends Into the Melted Chocolate and Then Remove Excess Chocolate by Dragging Over the Edge of the Bowl. |
|
13
Done
|
Leave on Wire Racks Until the Chocolate Sets (note: This Took Quite a While For Me So Left Them Covered Overnight). |
