Cappuccino shortbread from Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-Style Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 20, 2013

    p. 33 This is by far and away the quickest, easiest cookie recipe I've ever made. You simply dump all the ingredients (except the chopped chocolate) into your mixing bowl, stir them up, incorporate the chocolate and you're done. The mixture is pressed into a 9" square pan and baked for 30 mins. The bars have a crisp exterior and are tender and at times gooey with chocolate on the inside. I’ll make these again as they really are delicious and perfect with a cup of coffee. They’d be ideal when unexpected guests are arriving. Next time I’d omit the cinnamon as I prefer my cappuccinos and lattes without it and I’m sure I’d prefer the cookies that way as well. I think I’d use chocolate chips next time to ensure chocolate is evenly sized and dispersed and finally, I’d press it onto a jelly roll pan so it would be easier to cut. Photos here: http://chowhound.chow.com/topics/884276#7840759

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