Ingredients
Scale
Instructions
- Pre-heat oven to 300 F.
- In a large bowl, add flour, sugar, salt, espresso powder, and ground cardamom. Whisk together. Add cold cubed butter and press the butter into the flour with your fingers or use a pastry cutter. Do this until it turns into a wet-sandy texture.Dump the dough into an 8×8 square pan and press into an even layer with your hands. Prick holes all over the dough with a fork.
- Bake for 40-45 minutes or until the edges and the top start to turn golden brown. Cool for 15 minutes.
- Microwave chocolate in a microwave-safe bowl in 20 second increments, stirring in between until melted. Pour the on top of the biscuit and use a spatula to spread it evenly.
- Then in the same microwaveable bowl, melt the white chocolate. Mix well, so that the milk chocolate mixes into so it turns light brown/tan. Spoon the white chocolate into a sandwich bag and snip off a tiny piece of the corner. Pipe lines up and down the cake until you run out of chocolate. Don’t worry if they aren’t straight! Then drag a toothpick perpendicular to the white chocolate lines to create a design.
- Place in refrigerator until completely cool. Use a warm knife to loosen the sides and turn out over a plate and flip over. Use a sharp knife to cut into squares.
Notes
Adapted from Epicurious
- Prep Time: 15 minutes
- Cook Time: 45 minutes
