Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
Ingredients:
- Coffee powder 1-1/2 tsp
- Boiling water 1 tbsp
- Unsalted butter 1 cup
- Icing sugar 3/4 cup
- Vanilla essence 1/2 tsp
- Flour 2 cups
- Chocolate chips 3/4 cup
- Salt 1/4 tsp
- Icing sugar to sprinkle
- In a small bowl, mix the hot boiling water with instant coffee powder. Mix well and set aside to cool. In a large bowl, beat the butter and icing sugar until the mixture is smooth. Add vanilla essence and coffee mixture and beat till well combined. Add the flour and on low speed beat till there is no trace of flour. Do not over mix it. Using a spatula, fold in the chocolate chips. Keep the dough in between two sheets of greaseproof paper and roll the dough into a large rectangle 1/4" thick. Refrigerate the dough flat for at least 2 hrs or overnight. Preheat oven to 160 degrees C. Turn the firm dough out onto the board and cut out any shape of your choice using a cookie cutter or use a knife to cut into squares. Transfer the shaped to the baking sheets and prick each cookie with a fork and then bake them for 20 minutes. The shortbreads will not change much color and will appear pale. Transfer the cookies to a cooling wire rack. Once cold, sprinkle icing sugar.
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