Coffee and chocolate can be quite an irresistible combination. I’m not really a coffee person and when I do drink coffee, I prefer it not too strong (not light either) and very milky. I can see all those coffee lovers (my husband included) wondering how such a concoction as I have described, could possible be called coffee. Well, everyone has their own preferences and that is mine.
Now I do like the coffee in ice-creams and other desserts as long as it isn’t overpowering. I first saw these shortbread cookies posted at Smitten Kitchen and remember thinking I would like to make them. Then Manisha of Indian Food Rocks mentioned them again and I knew I wasn’t postponing making them any longer.
This recipe is from Baking From My Home To Yours by Dorie Greenspan and I have very slightly adapted her recipe. I used instant coffee powder instead of espresso powder and used milk chocolate instead of bittersweet chocolate because my daughter loves shortbread and coffee and would have been disappointed with a less sweet version.
Dorie**’s recipe says 2 sticks of butter. Now 1 stick of butter works out as approximately 113gm but here I get butter either as 100gm or 500gm slabs!
Trying to add another 13 gm of butter to every 100gm of butter just doesn’t seem worth the effort, so I used 2 slabs of butter which is equal to 200gm and I didn’t think it made much of a difference.