Shortbread Biscuits

Plain Flour        200g
Corn Flour        25g
Baking Powder   1/2 teaspoon
Salt                    1/4 teaspoon
Unsalted Butter 225g
Instant Coffee   1teaspoon (dissolved in 2 teaspoons water)
Icing sugar        150g
Plain Chocolate 225g (melted)

            Preheat the oven to150C/300F/Gas mark 2. Sift the flour, corn flour, baking powder and salt all together and set aside. Using the electric mixer, cream the butter with the dissolved coffee, add the icing sugar and beat until smooth. Then add the flour mixture into it and mix until the dough forms.
Transfer the dough to greaseproof paper and press out to a 20 to 30 cm/8 to 12 inch thick. Cut it into strips or round shape about 2 into 6 cm/2 to 3 inches. Lift them  from the paper and place those 2.5cm/1 inch apart on two ungreased baking sheets. Bake for about 30 minutes.

Then leave them to cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Dip the shortbread ends in good quality melted chocolate and remove excess chocolate by dragging the bottoms over the edge of a bowl. Leave on wire racks until the chocolate sets.
                       Enjoy the delicious, crispy and yummy cookies.

Cookies have their own soft crispy touch and yummy taste.

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