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Mocha shortbread biscuits
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The principle here is the same as for classic shortbread – you need to work all the ingredients together to make a dough paste. The combination of dark chocolate and one of Fortnum’s finest ground coffees gives these little round biscuits a unique rich flavour.


Mocha shortbread biscuits

Preheat the oven to 150⁰C/300⁰F. Lightly butter a baking tray.

Cream the butter and icing sugar together in a bowl. Stir in the dark chocolate and coffee then fold in the plain and rice flours.

Roll walnut-sized pieces of the mixture into balls, place them on the baking tray, flatten them, then use the end of a wooden spoon to make a pattern around the edge of each. Chill for 5 minutes.

Bake in the oven for 30 minutes. Cool on a wire rack, sprinkle with a little caster sugar and store in an airtight tin for up to three days.






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