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.
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.
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
Recipe Reviews
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
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