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    You are in: Home / Recipes / Mocha or Chocolate Shortbread Recipe
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    Mocha or Chocolate Shortbread

    Mocha or Chocolate Shortbread. Photo by Karen Elizabeth

    1/3 Photos of Mocha or Chocolate Shortbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Karen Pea's Note:

    The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I 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!

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 150°C / 300°F / Gas mark 2.
    2. 2
      Sift flour, cornflour, baking powder and salt together then set aside.
    3. 3
      Cream the butter and the dissolved coffee.
    4. 4
      Add the icing sugar and beat until smooth.
    5. 5
      Add the flour mixture and mix until a dough forms.
    6. 6
      Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
    7. 7
      Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
    8. 8
      Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
    9. 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. 10
      Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
    11. 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. 12
      Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
    13. 13
      Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).

    Ratings & Reviews:

    • on March 25, 2013

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mocha or Chocolate Shortbread

    Serving Size: 1 (839 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 138.2
     
    Calories from Fat 91
    66%
    Total Fat 10.1 g
    15%
    Saturated Fat 6.3 g
    31%
    Cholesterol 16.2 mg
    5%
    Sodium 28.4 mg
    1%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 4.7 g
    18%
    Protein 1.8 g
    3%

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