Crunchy Coffee Toffee Shortbread

 

My husband doesn't really like shortbread...I know, right?  But he loves this recipe.  Maybe it's because of the wonderful ground coffee flavour or the little bit of caramel from the Skor bits that go so well with the dipped chocolate.  Anyways, I know this is a favourite cookie when I put it out for Christmas for everyone but it's great anytime of year.

Crunchy Coffee Toffee Shortbread

                                                        makes 16 squares

1¼ cups flour

2 Tablespoons cornstarch

1½ teaspoons ground coffee*

⅛ tsp salt

¾ cup butter, slightly softened

⅓ cup sugar

3 Tablespoons cacao nibs

¼ cup Skor bits

6 ounces semisweet chocolate, finely chopped

1.  Line an 8 inch square baking pan with two strips of parchment paper that cover both sides of the pan both vertically and horizontally leaving around a 2 inch overhang.
2. In a small bow, whisk flour, cornstarch, coffee and salt.  In a stand mixer, beat the butter and sugar until creamy; two to three minutes.  On low, add the flour mixture until just incorporated.  It will be stiff.  Add cacao nibs and mix.  Press into prepared pan.  
3. Bake at 325℉ for 15 minutes, then sprinkle with Skor bits and bake until edges are golden brown.  Around 12 to 15 minutes.  Cool slightly in the pan then cut into squares or whatever size you want.  Let cool completely in pan.
4. Line baking sheet with parchment paper.  Melt chocolate in a bowl in the microwave stirring every 30 seconds until smooth.  Dip cookies in chocolate and set on baking sheet.  Allow to set.

*any ground coffee will work but we prefer a slightly course grind.