Mocha Shortbread

Ingredients

• 300 g flour
• 100 g sugar
• 1 pinch salt
• 1 tsp organic lemon zest
• 1 egg
• 200 g butter
• flour (for working)
• 150 g mocha chocolate
• 1 tsp mocha liqueur
• 100 g powdered sugar
• 1 tbsp Lemon Juice
• 25 chocolate coffee beans

Instructions

1. 1.

   Mix the flour, sugar, salt and lemon zest; sift onto a work surface, make a well in the center and crack the egg into it. Distribute butter pieces around the well, use a knife to crumble all ingredients and quickly knead with hands into a smooth dough. Shape into a ball and wrap in cling film, refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat.

3. 3.

   Roll out the dough on lightly floured surface to about 3 mm thickness, cut 3.5 cm circles and place side by side on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12 minutes until golden yellow. Remove from tray and let cool completely.

4. 4.

   For the filling melt the chocolate over a double boiler, stir in the liqueur and allow to cool slightly. Place a small dollop of chocolate mixture on half the cookies, top with the remaining ones. Let set.

5. 5.

   To decorate whisk powdered sugar with lemon juice into a glaze, brush the tops with it, place one chocolate bean on each cookie and let dry.