Tuesday, 8 May 2007
The Perfect Combination
I never liked coffee until later in my life when I realised that it didn’t just come in a dark, thick stream.
When I was young, my father and I would go into town and he would take that little diversion just to go past the coffee shop, the smell following us right up the high street, me burying my nose in my jacket.
These days, I still don’t drink much coffee but have found other ways to enjoy it and coffee and chocolate is the perfect combination of flavours.
I recently bought Baking: From My Home to Yours by Dorie Greenspan and this is one of the recipes that caught my eye. Espresso-Chocolate Shortbread Cookies, extremely crisp - a great twist on the traditional shortbread and perfect for, dare I say it, accompanying your morning coffee!
Espresso-Chocolate Shortbread Cookies
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes about 30
1 tablespoon instant espresso powder (or instant coffee powder)
1 tablespoon boiling water
8 ounces unsalted butter (2 sticks), at room temperature
2/3 cup icing sugar (confectioners' sugar)
½ t vanilla extract
2 cups plain flour
4 ounces plain chocolate
Icing sugar for dusting (optional)
Dissolve the espresso powder in the boiling water and set aside to cool.
Beat butter and sugar together on medium speed for about 3 minutes until smooth. I used a hand held mixer.
Beat in the vanilla and espresso and reduce mixer to low speed, add the flour until it just disappears into the dough - don’t work too much. Fold in chocolate with a sturdy rubber spatula.
I differed from the recipe at this point and gently rolled the dough out to about a ¼ inch thick and cut out rounds with a biscuit cutter, then put them on unbuttered baking sheets, prick a couple of times with a fork and put them in the fridge for a couple of hours.
Heat oven to 325ºF and bake for 15-20 minutes. I think mine took slightly less time to cook, you want them just lightly coloured.
Cool on rack and dust with icing sugar while hot.