AuthorChef Chad
RatingDifficultyBeginner
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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 240 g unsalted butter (cut into 1/2 inch cubes)
 2 cup All Purpose Flour
 1 Serving Espresso Shot
 1 cup Cream, heavy
 60 g Beryl’s Dark Chocolate
 1 tbsp Cocoa powder
 1 tbsp unsalted butter (cut into 1/2 inch cubes)
 1 tsp Vanilla extract
 0.5 cup Brown Sugar
 0.3 tsp Sea Salt
1

For Short Bread cookies: Preheat Breville oven to 350°F (180°C) and line a baking tray with parchment paper.

2

Using the Breville stand mixer (scraper beater attachment) cream together the soft butter and sugar until light and fluffy.

3

Add in the flour and mix until the dough just comes together

4

Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.

5

Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for 30 minutes.

6

Once the dough is firm slice the cookies into 3/4 inch thick rounds or use cookie cutter (round and heart shaped). Place each round on your baking tray and bake for 12 minutes or until just golden.

7

Allow cooling slightly before transferring to a cooling rack.

8

For the Espresso Chocolate Sauce: Using Breville Espresso Machine extract 1 shot of espresso.

9

In a heavy saucepan, add cream, espresso, brown sugar, cocoa powder, and salt.

10

Over medium heat, bring to a slow boil, stirring constantly until sugar dissolves. Let boil, stirring periodically, for five minutes.

11

Remove from the heat. Add half the chocolate, and stir until melted. Add the remaining chocolate and stir again.

12

Cut butter into chunks and add to sauce, stirring until incorporated. Add vanilla and stir again. Let it cool for a bit.

13

Gently dip the half part of the shortbread cookies into the espresso chocolate sauce. Add golden dragees if desired.

14

Serve and enjoy with hot black coffee.

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Ingredients

 240 g unsalted butter (cut into 1/2 inch cubes)
 2 cup All Purpose Flour
 1 Serving Espresso Shot
 1 cup Cream, heavy
 60 g Beryl’s Dark Chocolate
 1 tbsp Cocoa powder
 1 tbsp unsalted butter (cut into 1/2 inch cubes)
 1 tsp Vanilla extract
 0.5 cup Brown Sugar
 0.3 tsp Sea Salt

Directions

1

For Short Bread cookies: Preheat Breville oven to 350°F (180°C) and line a baking tray with parchment paper.

2

Using the Breville stand mixer (scraper beater attachment) cream together the soft butter and sugar until light and fluffy.

3

Add in the flour and mix until the dough just comes together

4

Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.

5

Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for 30 minutes.

6

Once the dough is firm slice the cookies into 3/4 inch thick rounds or use cookie cutter (round and heart shaped). Place each round on your baking tray and bake for 12 minutes or until just golden.

7

Allow cooling slightly before transferring to a cooling rack.

8

For the Espresso Chocolate Sauce: Using Breville Espresso Machine extract 1 shot of espresso.

9

In a heavy saucepan, add cream, espresso, brown sugar, cocoa powder, and salt.

10

Over medium heat, bring to a slow boil, stirring constantly until sugar dissolves. Let boil, stirring periodically, for five minutes.

11

Remove from the heat. Add half the chocolate, and stir until melted. Add the remaining chocolate and stir again.

12

Cut butter into chunks and add to sauce, stirring until incorporated. Add vanilla and stir again. Let it cool for a bit.

13

Gently dip the half part of the shortbread cookies into the espresso chocolate sauce. Add golden dragees if desired.

14

Serve and enjoy with hot black coffee.

Espresso Chocolate Dipped Shortbread Cookies
IngredientsDirections