Mocha 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:

• Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.

MOCHA SHORTBREAD WEDGES

Steps:

• Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
• Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
• Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar 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 SHORTBREAD

Steps:

• Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
• Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
• Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
• Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. (Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.)

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 CINNAMON SHORTBREAD SQUARES

Steps:

• 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 just combined.
• On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
• Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.