Mocha Shortbread - cooking recipe

Ingredients

1 cup flour
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate, finely chopped
2 teaspoons espresso powder
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
confectioners' sugar, for dusting (optional)

Preparation

Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
Beat in espresso mixture.
Reduce speed to low and gradually beat in flour mixture.
Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
Heat oven to 350\u00b0F Uncover shortbread and bake for 30 minutes.
Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
Cut through marks before serving.