Baking this shortbread in a round cake pan and then cutting it while itās warm make it quite easy to prepare. The only trick is to make sure you donāt overbake the shortbread, so keep an eye on it as the suggested baking time draws near.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat oven to 350Ā°F. Line an 8-inch round cake or springform pan with parchment paper.
Step 2
Sift together flour, cocoa powder, and salt. Stir in espresso.
Step 3
In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy. Add confectionersā sugar, and beat well. Add flour mixture, and beat on low speed until well combined.
Step 4
Pat dough evenly into pan. Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven, and let sit 5 minutes; then cut into 8 wedges. Let cool completely on a rack. Sprinkle with confectionersā sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 week.
