Espresso shortbread

Yield: 1 servings

Measure Ingredient
250 grams Butter
½ cup Icing sugar
1 tablespoon NESCAFE Espresso or Gold Blend Coffee
1 teaspoon Vanilla essence
2 cups Four
1¼ cup NESTLE Milk or Dark Melts; melted

Cream the butter in a medium bowl.

Add the icing sugar and continue to beat until the mixture is light and fluffy.

Beat in the coffee and vanilla essence.

Sift the flour and stir into the creamed mixture. Mix thoroughly.

Wrap the dough in plastic wrap and chill until firm.

Preheat the oven to 150 C.

Roll out the dough between two sheets of waxed paper to a thickness of 4-5mm.

Remove the top sheet of paper, then, using biscuit cutters, cut the dough into shapes.

Place on a very lightly greased oven tray.

Bake in the preheated oven for 25-30 minutes or until the biscuits are firm and lightly coloured.

Leave on the tray for 2 to 3 minutes, then place on a rack to cool.

When cold, coat one half of each biscuit with chocolate. Dip the biscuits into the melted Melts, then place on foil or waxed paper until the chocolate is set.

Converted by MC_Buster.

NOTES : Makes about 24

Converted by MM_Buster v2.0l.

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