Biscuits & Cookies

Baking Mad Club - Discounts, competitions, exclusive offers, personalised recipes and lots more. join today

Coffee Shortbread

Recipe Submitted By: bakingmad

This Coffee Shortbread recipe is a twist on a classic recipe. Allinson Wholemeal flour adds a light nutty note to blend withe the expresso and chocolate. Decorate with chocolate covered coffee beans or try using small chocolate beans.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Coffee Shortbread Ingredients

225 grams	Plain Wholemeal Flour (Allinson)
125 grams	cornflour
125 grams	Light Muscovado Sugar (Billington's)
2 tsp	Espresso Coffee
50 grams	Chocolate, broken into pieces
225 grams	Butter cut into pieces

Additional Ingredients

Chocolate covered coffee beans - 24 -36

This recipe uses

How to make Coffee Shortbread

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Preheat the oven to 190°C/170°C/Gas Mark 5. Put the flour and cornflour into a processor with the butter. Blend together to make crumbs.
Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.
Knead lightly onto a floured surface. Grease a 20cm square tin and press the shortbread into the tin. Press a fork around the edges to make a pattern and prick the surface several times with a fork.
Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.
Cool in the tin, then cut into 12 bars.
Microwave the chocolate on High for 30 seconds, or until just melted. Dip the base of chocolate covered coffee beans (or chocolate sweets) in the chocolate and arrange 3 on top of each coffee shortbread. Great served with frothy cappuccino coffee.