Chocolate Shortbread Cookies by Zarnak Sidhwa

Ingredients:

• Coffee powder 1-1/2 tsp
• Boiling water 1 tbsp
• Unsalted butter 1 cup
• Icing sugar 3/4 cup
• Vanilla essence 1/2 tsp
• Flour 2 cups
• Chocolate chips 3/4 cup
• Salt 1/4 tsp
• Icing sugar to sprinkle

Method:

1. In small bowl, mix hot boiling water with instant coffee powder.
2. Mix well and set aside to cool.
3. In large bowl, beat butter and icing sugar until mixture is smooth.
4. Add vanilla essence and coffee mixture and beat till well combined.
5. Add flour and on low speed beat till there is no trace of flour.
6. Do not over mix it.
7. Using spatula, fold in chocolate chips.
8. Keep dough in between two sheets of greaseproof paper and roll dough into large rectangle 1/4 inch thick.
9. Refrigerate dough flat for at least 2 hrs or overnight.
10. Preheat oven to 160 degrees C.
11. Turn firm dough out onto board and cut out any shape of your choice using a cookie cutter or use a knife to cut into squares.
12. Transfer shaped to the baking sheets and prick each cookie with a fork and then bake them for 20 minutes.
13. The short breads will not change much color and will appear pale.
14. Transfer cookies to cooling wire rack.
15. Once cold, sprinkle icing sugar.