|Chocolate graham cracker crumbs||85 Gram (About Twelve 2-Inch-Square Crackers)|
|All purpose flour||95 Gram (3/4 Cup)|
|Powdered sugar||140 Gram (2/3 Cup Plus 1/2 Cup)|
|Unsweetened cocoa powder||135 Gram (1/2 Cup Plus 1 Tablespoon)|
|Instant espresso powder/Coffee powder||1⁄2 Teaspoon|
|Butter/Margarine||55 Gram, cut into chunks (1/4 Cup)|
|Non fat milk||20 Milliliter (1 Tablespoon)|
1 In a food processor or a large bowl, whirl or stir together graham cracker crumbs and 1 tablespoon (15 ml) water until crumbs are evenly moistened. Press crumbs evenly over bottom of a lightly greased 9-inch (23-cm) nonstick or regular cheesecake pan with a removable rim; set aside.
2. In food processor or bowl, whirl or stir together flour, the 2/3 cup (80 g) powdered sugar, the 1/2 cup (43 g) cocoa, 2 teaspoons water, instant espresso, and salt. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs.
3. Evenly distribute crumbly dough over graham cracker crumbs in pan. With fingers, press out dough firmly to make an even layer that adheres to graham cracker crumbs (if dough is sticky, lightly flour your fingers).
4. Bake in a 325°F (165°C) oven until shortbread smells toasted and feels firm in center when gently pressed (about 25 minutes). Let shortbread cool in pan on a rack for 5 minutes. Then, using a very sharp knife, cut shortbread, still in pan, into 12 equal wedges. Let cool completely in pan on rack.
5. Meanwhile, in a small bowl, stir together remaining 1/2 cup (60 g) powdered sugar, remaining 1 tablespoon cocoa, vanilla, and 1 tablespoon (15 ml) of the milk. Beat until smooth; if necessary, add more milk to make glaze easy to drizzle. Remove pan rim from shortbread; drizzle glaze over shortbread. Let stand until glaze is set.