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Espresso & Brown Sugar Shortbread

The perfect side to your Christmas tea or coffee.

Espresso & Brown Sugar Shortbread

Makes 24

250g butter, at room temperature
½ cup brown sugar
1 tsp vanilla extract
2 cups plain flour pinch salt
2 tbsp finely ground espresso coffee
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp nutmeg
250g good-quality dark chocolate, melted
100g chocolate covered coffee beans, roughly chopped
¼ cup chopped walnuts

Beat together butter and sugar until light and fluffy. Add vanilla; combine.

Combine flour, salt, coffee and spices; gently mix into butter mixture. Turn dough out on to a floured bench. Bring together by hand to form a rectangular slab of dough. Wrap in plastic wrap; refrigerate for 30 minutes.

Preheat oven to 180°C. Line a baking tray with baking paper. Cut slices off the slab of dough and lay on the prepared tray. Bake for about 12-15 minutes or until firm to the touch. Transfer to a rack to cool.

Dip one end of each biscuit in melted chocolate; sprinkle with coffee beans and chopped walnuts. Allow to set on baking paper.

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