ESPRESSO... CHOCOLATE... SHORTBREAD. Need I say more?
Espresso Chocolate Shortbread
slightly adapted from Smitten Kitchen
1/2 tablespoon instant coffee granules
1/2 tablespoon boiling water
115g unsalted butter at room temperature
60g icing sugar
1/2 teaspoon vanilla extract
1 cup plain flour
70g mini dark chocolate chips
Put the coffee granules into a small bowl and pour the boiling water over. Stir to dissolve and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and icing sugar together on medium speed until very smooth (about 3 minutes). Beat in the vanilla and espresso and reduce to the speed to low and add the flour. Don't over mix. Fold the chocolate chips into the dough.
Spoon the dough into a large zip-lock bag and put it on a flat surface, leaving the zip open. Roll the dough into a 13cm x 26cm rectangle that's about 1/2cm thick. Seal the bag, pressing out as much air as you can, and leave the dough to rest in the refrigerator for at least 2 hours.
Preheat the oven to 160 degrees C. Line a baking tray with baking paper.
Remove the dough from the fridge and cut the plastic bag open. Turn the dough out onto cutting board and cut the dough into 16 equal pieces. Put the shortbread onto the prepared tray and carefully prick each one twice with the tines of a fork.
Bake for 18 to 20 minutes until only just beginning to colour. Transfer onto a wire rack to cool.