Mocha Shortbread

Mocha

SHORTBREAD

Saturday, 29 May was National Biscuit Day! In celebration, I am sharing one of my favourite biscuit recipes.

Mocha Shortbread

Ingredients:

125g flour, I used half strong white and half plain flour
112g unsalted butter, well softened
45g icing sugar sugar
1/4 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder dissolved in 1 1/2 teaspoons boiling water
50g dark chocolate chips

Recipe:

Beat the butter and icing sugar together until smooth. Add the vanilla and espresso and mix. Stir in the flour just until incorporated, do not over- mix. Stir in the dark chocolate chips, the dough will be soft and sticky. Chill the dough for a minimum of two hours.

When you’re ready to bake, preheat the oven to 150 degrees fan/160C. Shape the dough into balls (I got 15 from my batch), flatten slightly, and press through with the times of a fork to make holes through the biscuits. Place on a baking tray lined with nonstick baking paper, and bake for 18 -20 minutes, you don’t want them to brown, just begin to turn pale golden. 🍪

Optional: Dust with icing sugar while still warm.

Let’s Bake Together!

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