Shortbread is a rich buttery eggless cookie which originated in Scotland.Nowadays Shortbread comes in a number of flavors, but I love the combination here, chocolatey ,spicy with a hint of coffee. These tender ,crisp treats are sure to be a hit any time they are served.
1 stick (1/2 cup ) unsalted butter ,softened
1/2 cup plus 2 tbs confectioners sugar
1 cup all purpose flour
1 tbs instant espresso powder
1 tbs unsweetened cocoa powder
1/8 tsp salt
1/4 tsp ground cinnamon
2 oz bitter sweet chocolate , chopped
Preheat oven to 350*F and butter an 8 inch square baking pan.
In a bowl with an electric mixer beat butter with sugar until light and fluffy.
In another bowl whisk together flour ,espresso powder ,cocoa powder ,salt and cinnamon. Beat flour mixture into butter mixture until combined.
On a lightly floured surface knead dough about 5 times until it just comes together. Press dough evenly into prepared pan and bake for 35 to 40 minutes.
Cool shortbread in pan for 10 minutes. Loosen edges with a sdharp knife and invert onto a cooling rack. Cut into 9 squares.
In a metal bowl over a pan of simmering water melt chocolate and drizzle over shortbread. Leave to cool completely.