Mocha Or Chocolate Shortbread Food

MOCHA SHORTBREAD

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

MOCHA SHORTBREAD

Steps:

• Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
• Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
• Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
• Beat in espresso mixture.
• Reduce speed to low and gradually beat in flour mixture.
• Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
• Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
• Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
• Cut through marks before serving.

MOCHA OR CHOCOLATE SHORTBREAD

Steps:

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

MOCHA MARMALADE SHORTBREAD BARS

Steps:

• Preheat oven to 325°F.
• Beat butter and sugar together until smooth.
• Add egg yolk and beat until well-blended.
• Combine flour, coffee, baking powder and salt.
• Stir into butter mixture, and beat until well-blended.
• Press into bottom of a 9"x13" baking pan.
• Bake until lightly browned, 15-18 minutes.
• Spread marmalade over warm crust.
• Let cool completely.
• Meanwhile, in a heatproof bowl set over a pan of barely simmering water, heat chocolate and cream together, stirring often, until chocolate has melted and mixture is smooth.
• Spread evenly over marmalade and chill until chocolate is firm to the touch, about 30 minutes.
• Cut into bars.

RUM MOCHA CHOCOLATE SAUCE

Steps:

• In a medium-size heavy saucepan over low heat melt the butter.
• Add the sugar, cocoa, rum, heavy cream, and salt.
• Stir over moderate heat until the mixture comes to a boil.
• Add the instant coffee and stir to dissolve.
• Reduce the heat and let simmer for 5 minutes.
• Remove from the heat and stir in the vanilla.

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.