Buttery shortbread subtly flavored with coffee and toffee bits topped with delicious Lindt chocolate!
Preheat oven to 375 degrees and line two cookie sheets with parchment paper
In a small bowl whisk together the flour and cornstarch and set aside
Whip the butter, both the sugars, salt, and instant coffee (1/2 tsp for a milder taste, 3/4 for a stronger one) together till nice and fluffy, 3-4 minutes
Gradually add the flour on low speed until almost incorporated
Add the skor bits and mix. The dough will look crumbly, but hold well when you clump it in your hand. If it doesn't add up to a tbsp of cold milk.
You can form the dough into cookies in one of two ways
1.) Roll into 1.5 inch balls, flatten slightly. Then place a Lindt square in the centre and pressing down a little. Bake for 12-13 minutes or until slightly golden at the edges.
2.) Clump the dough together with your hand. Using a rolling pin roll dough onto a lightly floured surface, cut with your cutter of choice, I used a 2 inch square and rolled my dough 3/4 cm thick. Press a square of chocolate onto each cookie. Bake for 9-10 minutes.
Let the cookies cool for a few minutes on the cookie sheet, then remove onto a wire rack and continue making more cookies until your dough has been used up.
You would typically not add any liquid into a shortbread cookie, but I have done it if needed and the texture of the cookie is still fantastic.
The Lindt bar that I used had 24 squares of chocolate, 1.5 bar yielded 36 squares