Wednesday, March 23, 2011

Mocha Shortbread With White-Chocolate Drizzle

Mocha Shortbread With White-Chocolate Drizzle

I love traditional shortbread. I think it's one of the most perfect desserts after a big meal - you know, a meal after which you don't really need dessert, but you're craving something sweet to go with your coffee. That's what shortbread is. It's rich and buttery and just slightly sweet, and a little piece goes a long way. Now this shortbread, well, I guess you could call it gilding the lily. Shortbread is already a lily because of all that butter, but this recipe gilds that lily with chocolate, coffee and a bit of white chocolate on top. Sure, I could have stopped with plain chocolate shortbread, but where is the fun in that?

Mocha Shortbread With White-Chocolate Drizzle

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Mocha Shortbread With White-Chocolate Drizzle

Adapted from MyRecipes
Makes about 24 pieces
Printer-friendly version

Ingredients
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup cocoa powder
1 teaspoon instant coffee
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
For glaze: 1 cup white chocolate chips, 4 teaspoons vegetable oil

Directions
1. Preheat oven to 325 degrees. Cover two cookie sheets with parchment.
2. In a medium bowl, whisk flour, cornstarch, cocoa powder, coffee and salt. Set aside.
3. In a large bowl, beat butter until fluffy. Gradually add powdered sugar. Stir in dry ingredients and beat until well-mixed.
4. Divide dough into three pieces. Cover with plastic wrap and press into about 5-inch circles. Lightly score into four wedges. Place two pieces on one cookie sheet, and one piece on the other.
5. Bake 20 to 25 minutes or until firm. Remove from oven and score into four pieces, each, again. Slide onto wire racks and cool completely. Cut into wedges.
6. Once shortbread is cool, make chocolate drizzle. In a large, microwave-safe dish stir together the chocolate chips and four teaspoons of oil. Microwave 1 minutes, then remove and stir continuously until smooth. Drizzle over shortbread with fork, or pour glaze into plastic squeeze bottle and decorate. Refrigerate to set drizzle. Store in an airtight container.

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8 comments:

  1. Tats fabulous bread n chocolate drizzle is perfect..yumyy

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  2. Shortbread is my daughters favourite and we cannot have the holidys without it. Of course there are the other 364 days of the year to consider!

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  3. I love shortbread too, any which way. Especially when it just melts in your mouth.

    P.S. Congratulations to you!

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  4. the white chocolate is definitely necessary. what you've made is pretty much my ideal starbucks beverage in cookie form--yum.

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  5. "Things to eat alongside coffee or tea" should be its own food group, and this shortbread looks like a particularly amazing member of that category. Consider this recipe bookmarked!

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  6. Oh wow. Yum yum yum!! I wonder if I could substitute ground coffee beans for instant?

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  7. Just checking in to see how you are!

    ~Monica

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