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May 9, 2012
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Chocolate Espresso Shortbread

By: Roshan Samtani


Chocolate Espresso Shortbread

Deep, dark, and sophisticated! These sugary bites are amazing with a cup of cafe latte or cappuccino or even with a bowl of ice cream.

Pair with: Caramel Latte, Iced Caramel Vienna, Irish Affogato, Vietnamese-style Iced Coffee

Makes 24 wedges Prep Time 20 minutes Baking Time 40 to 50 minutes

 

1/2 cup plus 2 tablespoons butter, softened
1/2 cup sugar
1 tablespoon finely ground espresso beans
1/8 teaspoon salt
1 cup all-purpose flour
1/3 cup cocoa powder
1 tablespoon coarse sugar for sprinkling

 

Preheat oven to 300ºF.

2  Using an electric mixer, cream butter, sugar, espresso, and salt just until creamy.

Sift together flour and cocoa powder. Add to butter mixture until just combined.

4  Divide in half and press dough evenly into 2 ungreased 9-inch round cake pans.

5  Press the tines of a fork all around the edges to make a border. Sprinkle dough with coarse sugar.

Bake for 40 to 50 minutes, until shortbread is firm and not shiny. Cool for 10 minutes.

7  Carefully remove from pan and with a sharp knife, cut each into 12 even wedge

Mixing tip: Try not to overwork or overbeat the dough—a light hand produces the "short" and flaky texture ideal for this kind of cookie.

RELATED recipes: Chocolate Chip Espresso Cookies, Chocolate Espress Croissant Pudding

 

Photography by Patrick Martires | Food Preparation by Roshan Samtani of Homemade by Roshan | Prop Styling by Elaine P. Lim |  Props from The Yummy Prop Library




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