Mocha Shortbread
Shortbreads:
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar
3/4 cup (60 grams) Dutch-processed cocoa powder
2 1/4 cups (315 grams) all-purpose flour
3 tablespoons (25 grams) cornstarch
1/2 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
1 tablespoons (4 grams) instant espresso powder (optional)
Garnish:
Granulated white sugar or
3 ounces (75 grams) white chocolate, coarsely chopped
1 teaspoon vegetable shortening
Shortbreads:
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar
3/4 cup (60 grams) Dutch-processed cocoa powder
2 1/4 cups (315 grams) all-purpose flour
3 tablespoons (25 grams) cornstarch
1/2 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
1 tablespoons (4 grams) instant espresso powder (optional)
Garnish:
Granulated white sugar or
3 ounces (75 grams) white chocolate, coarsely chopped
1 teaspoon vegetable shortening
Preheat oven to 325 degrees F (165 degrees C). Lightly butter (or spray with Pam) a 15 x 10 inch (38 x 25 cm) baking pan.
Line the bottom of the pan with parchment paper.
In a small bowl, sift the confectioners sugar with the cocoa powder. Set aside.
In another bowl, sift the flour, cornstarch and salt together. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about one minute). Add the sugar and
cocoa mixture and beat until fully incorporated (about 2 minutes). Add the vanilla and espresso powder (if using) and beat until
incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together.
Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to
form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.54 cm)
fingers. Then prick the dough all over with the tines of a fork or with a toothpick. Bake on the middle rack of the preheated oven
for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and
place on a rack to cool. Sprinkle immediately with granulated white sugar, if desired. While the shortbread is still hot, re-cut the
shortbread into fingers. Cool completely before removing from pan.
If you want to garnish the shortbread fingers with white chocolate; in a small heatproof bowl over a saucepan of simmering water,
melt the white chocolate with the vegetable shortening. Then place the melted chocolate into a paper cone or pastry bag fitted with
a 1/16 inch tip. Carefully pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first
one to make them look like presents. Don't worry about making your lines exact.
Makes about 50 - 3 x 1 inch (7 x 2.5 cm) shortbread fingers
Line the bottom of the pan with parchment paper.
In a small bowl, sift the confectioners sugar with the cocoa powder. Set aside.
In another bowl, sift the flour, cornstarch and salt together. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about one minute). Add the sugar and
cocoa mixture and beat until fully incorporated (about 2 minutes). Add the vanilla and espresso powder (if using) and beat until
incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together.
Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to
form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.54 cm)
fingers. Then prick the dough all over with the tines of a fork or with a toothpick. Bake on the middle rack of the preheated oven
for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and
place on a rack to cool. Sprinkle immediately with granulated white sugar, if desired. While the shortbread is still hot, re-cut the
shortbread into fingers. Cool completely before removing from pan.
If you want to garnish the shortbread fingers with white chocolate; in a small heatproof bowl over a saucepan of simmering water,
melt the white chocolate with the vegetable shortening. Then place the melted chocolate into a paper cone or pastry bag fitted with
a 1/16 inch tip. Carefully pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first
one to make them look like presents. Don't worry about making your lines exact.
Makes about 50 - 3 x 1 inch (7 x 2.5 cm) shortbread fingers
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