Coffee Shortbread

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Easy
  • 1 Review

    5 star rating

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.

Method

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

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

  5. Cool in the tin, then cut into 12 bars.

  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.

Let's Bake

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Reviews

  1. 5 star rating

    Finally - a coffee recipe that actually tastes of coffee! I would suggest upping the 2 tsp here to 3 heaped tsp (I used fine espresso powder) and swapping the plain wholemeal for rye to add even more depth to the flavour.

    The final bar is rather soft in texture - don't expect an uber-crisp-crunch type of result - but I like this effect. I also found that they stayed moist and delicious for at least 3 days stored in airtight boxes.

    Now a favourite of ours

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