Chocolate Dip Cappuccino Shortbread
Shortbread is a traditional Scottish biscuit that dates back to the 16th century.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Chocolate Dip Cappuccino Shortbread
Ingredients
Instructions
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In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
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In a separate bowl, whisk together the all-purpose flour, cocoa powder, and instant coffee powder.
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Gradually add the dry ingredients to the butter mixture and mix until well combined.
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Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
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Bake for 12-15 minutes or until the edges are slightly golden.
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Remove from the oven and let the shortbread cool completely.
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In a microwave-safe bowl, melt the dark chocolate and milk together in 30-second intervals, stirring until smooth.
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Dip each cooled shortbread cookie halfway into the melted chocolate mixture.
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Place the dipped cookies on a wire rack to allow the chocolate to set.
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Once the chocolate has hardened, serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
