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Save to my recipesCoffee 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 |
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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 |  |
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 below 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.
Remember to review this recipe at www.bakingmad.com
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"This recipe is really amazing, kids enjoyed it so much i will be cooking more again soon, also didnt have wholemeal flour so used plain and still a very good result, next time i will use the wholemeal just to enhanve the flavours, lovely..."
29-03-2012 | Author: Constantinos |