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|Chocolate graham cracker crumbs||85 Gram (About Twelve 2-Inch-Square Crackers)|
|All purpose flour||95 Gram (3/4 Cup)|
|Powdered sugar||140 Gram (2/3 Cup Plus 1/2 Cup)|
|Unsweetened cocoa powder||135 Gram (1/2 Cup Plus 1 Tablespoon)|
|Instant espresso powder/Coffee powder||1⁄2 Teaspoon|
|Butter/Margarine||55 Gram, cut into chunks (1/4 Cup)|
|Non fat milk||20 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1711 Calories from Fat 573
% Daily Value*
Total Fat 66 g101.3%
Saturated Fat 39.3 g196.6%
Trans Fat 0 g
Cholesterol 118.7 mg
Sodium 652.2 mg27.2%
Total Carbohydrates 309 g103.1%
Dietary Fiber 47.4 g189.6%
Sugars 144 g
Protein 39 g77.7%
Vitamin A 27.5% Vitamin C 0.33%
Calcium 22.8% Iron 129.2%
*Based on a 2000 Calorie diet
2. In food processor or bowl, whirl or stir together flour, the 2/3 cup (80 g) powdered sugar, the 1/2 cup (43 g) cocoa, 2 teaspoons water, instant espresso, and salt. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs.
3. Evenly distribute crumbly dough over graham cracker crumbs in pan. With fingers, press out dough firmly to make an even layer that adheres to graham cracker crumbs (if dough is sticky, lightly flour your fingers).
4. Bake in a 325°F (165°C) oven until shortbread smells toasted and feels firm in center when gently pressed (about 25 minutes). Let shortbread cool in pan on a rack for 5 minutes. Then, using a very sharp knife, cut shortbread, still in pan, into 12 equal wedges. Let cool completely in pan on rack.
5. Meanwhile, in a small bowl, stir together remaining 1/2 cup (60 g) powdered sugar, remaining 1 tablespoon cocoa, vanilla, and 1 tablespoon (15 ml) of the milk. Beat until smooth; if necessary, add more milk to make glaze easy to drizzle. Remove pan rim from shortbread; drizzle glaze over shortbread. Let stand until glaze is set.