Mocha Shortbread Cookies
30 servings, ready in 48 minutes
Learn now how to make Mocha Shortbread Cookies! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 10 minutes plus 20 minutes chilling time
Cooking time: 18 minutes
Sift flour, SPLENDA® Granulated, cocoa powder and salt into bowl and set aside.
Combine hot water, instant coffee and vanilla and set aside.
In large mixing bowl, cream butter until smooth. Stir in half of the dry mixture, then stir in coffee mixture. Add remaining dry mixture and combine until dough is evenly blended.
Turn dough onto a work surface and evenly divide in two pieces. Shape each piece into a log. Wrap each log separately and chill for at least 20 minutes.
Preheat oven to 160°C and line a baking tray with parchment paper
Unwrap dough and slice into cookies about ½-inch (1 cm) thick and place on baking tray. Sprinkle each cookie in the centre with a pinch of SPLENDA® Granulated and bake for 18 minutes. Allow to cool before storing in an airtight container.
- 560 ml all-purpose flour
- 125 ml SPLENDA® Sugar Alternative, Granulated
- 60 ml cocoa powder
- 60 ml hot water
- ¼ tsp fine salt
- 1 tbsp instant coffee powder
- 4 tsp pure vanilla extract
- 250 ml unsalted butter at room temperature
- SPLENDA® Granulated, for sprinkling
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