Coffee Shortbread

Updated: 03/07/2024

1 Reviews

35m

15m

20m

Serves 12

Easy

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.

7 ingredients6 steps

Ingredients

MetricImperial

- 225gPlain wholemeal flour
- 125gCornflour
- 125gBillington's Unrefined Light Muscovado Sugar
- 2 tspEspresso coffee
- 50gDark chocolate (pieces)
- 225gUnsalted butter (cut into pieces)
- 20gChocolate covered coffee beans

Food processor
20cm square tin

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

Method

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.
Step 2
Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.
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.
Step 4
Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.
Step 5
Cool in the tin, then cut into 12 bars.
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.

1 Baker Ratings

26 Jan 2020

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