Mocha Shortbread Cookies

Mocha Shortbread Cookies

  • Makes30 cookies
  • Prep Time10 min
  • Cook Time18 min
  • Chilling Time20 min
  • Total Time48 min
  • Calories90
  • Made withSplenda Granulated Sweetener


    • 300 g plain flour
    • 30 g cocoa powder
    • 60 ml hot water
    • ¼ teaspoon fine salt
    • 1 tablespoon instant coffee powder
    • 4 teaspoon pure vanilla extract
    • 240 g unsalted butter at room temperature
    • 8 tablespoons SPLENDA® Granulated

    For sprinkling

    • SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy90 kcal115.38%
    • Total Fat6.00 g7.69%
    • Total Carbohydrate8.00 g2.91%
    • of which sugars0.00 g0%
    • Protein1.00 g2%
    • Salt0.00 g0%



    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.

    Made with

    Splenda Granulated Sweetener

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