Mocha Or Chocolate Shortbread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 7 ounces plain flour
• 1 ounce cornflour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces softened unsalted butter
• 1 tablespoon instant coffee granules, dissolved in
• 2 teaspoons water
• 5 ounces icing sugar
• 8 ounces good quality chocolate (melted)

Recipe

• 1 preheat oven to 150°c / 300°f / gas mark 2.
• 2 sift flour, cornflour, baking powder and salt together then set aside.
• 3 cream the butter and the dissolved coffee.
• 4 add the icing sugar and beat until smooth.
• 5 add the flour mixture and mix until a dough forms.
• 6 transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
• 7 cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
• 8 lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
• 9 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 leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
• 11 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 dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
• 13 leave on wire racks until the chocolate sets (note: this took quite a while for me so left them covered overnight).