Perfectly paired with a cup of coffee, these biscuits are great for dunking!
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Mocha shortbread cookies
Love coffee? And chocolate? Find out how to make these tasty mocha shortbread cookies by Splenda®...
Image credit: Splenda
Brought to you by Splenda®
Ingredients
- 300 g plain flour
- 8 tbsp Splenda® Granulated
- 30 g cocoa powder
- 60 ml hot water
- ¼ tsp fine salt
- 1 tbsp instant coffee powder
- 4 tsp pure vanilla extract
- 240 g unsalted butter, at room temperature
- Splenda® Granulated, for sprinkling
Instructions
1
Sift the flour, Splenda® Granulated, cocoa powder and salt into bowl and set aside.
2
Combine the hot water, instant coffee and vanilla and set aside.
3
In large mixing bowl, cream the butter until smooth. Stir in half of the dry mixture, then stir in the coffee mixture. Add the remaining dry mixture and combine.
4
Tip the dough onto a work surface and evenly divide into two pieces. Shape each piece into a log. Wrap each log separately and chill in the refrigerator for at least 20 minutes.
5
Preheat the oven to 160°C/Gas Mark 2½. Line a baking tray with parchment paper.
6
Unwrap the dough and slice into cookies about 1cm (½in) thick and place on the baking tray. Sprinkle each cookie in the centre with a pinch of Splenda® Granulated and bake for 18 minutes.
Last updated one year ago
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