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)