Skip to main content
1-Coffee-Shortbread-web.jpg
35Total Time
15Prep Time
20Bake Time
12Serves
Easy

Coffee Shortbread

1 Reviews

About the bake

This coffee shortbread recipe is a twist on a classic recipe and great served with a coffee cappucino.  The wholemeal flour adds a light nutty note to blend with the expresso and chocolate.

35Total Time
15Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 190°C (170°C fan, gas mark 5). Put the flour and cornflour into a processor with the butter. Blend together to make crumbs.

  2. Step 2:

    Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.

  3. Step 3:

    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.

  4. Step 4:

    Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.

  5. Step 5:

    Cool in the tin, then cut into 12 bars.

  6. Step 6:

    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.

Ingredients

    • 225g Plain wholemeal flour
    • 125g Cornflour
    • 125g Billington's Unrefined Light Muscovado Sugar
    • 2 tsp Espresso coffee
    • 50g Dark chocolate (pieces)
    • 225g Unsalted butter (cut into pieces)
    • 20g Chocolate covered coffee beans

Utensils

  • Food processor
  • 20cm square tin

Nutritional Information

per 55g
  • 312cal Energy
  • 17g Fat
  • 11g of which Saturates
  • 35g Carbohydrates
  • 14g of which Sugars
  • 2.8g Protein
  • 0.03g Salt

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.