Great to try a different kind of shortbread. The
coffee/chocolate flavour came through really well. Took them to a function and
they went like hot cakes.
1 c butter, softened
2/3 c icing sugar
2 c flour
1 tbs cocoa
1 tsp instant coffee granules
½ c chocolate bits
Preheat oven to 160 C. Line or lightly grease a baking
sheet.
Using electric beaters, cream butter and sugar until light and creamy. Sift
together flour, cocoa and coffee. Use a metal spoon to fold four mixture into
the creamed butter. Mix to soft dough.
Knead dough lightly on floured surface until smooth. Roll out to about 1 cm
thickness and cut into shapes using cookie cutters.
Bake until firm, 30-25 mins.
From The Cookie Book (Fog City Press)