Mocha Shortbread



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

Mocha Shortbread


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


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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